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400 g onions
250 ml clear soup or broth
120 ml sour cream
1 tsp flour
1 tsp tomato paste
chopped chives to garnish
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Peel the onions, chop coarsely and roast them in a butter-oil mixture until light brown (do not wait until the onions are too brown or even dark). Pour in about 250 ml soup and stew at a low heat. Mix sour cream together with flour and tomato paste and pour it over the onions. Season to taste with salt, pepper and decorate with parsley or finely chopped chives.

This dish goes well with many meat dishes but also with mashed potatoes.