In large pot of boiling water, cook onions 8 minutes; drain; cool. Cut off root ends of onions; slip off skins. In large skillet, melt butter over medium-high heat. Add onions and sugar; cook ,shaking pan frequently, 6 minutes, until onions are golden. In small bowl, whisk flour and remaining ingredients except sour cream. Add milk mixture to skillet. Bring to a simmer; cover. Simmer, stirring occasionally, 6 minutes, until thickened and onions are tender. Stir in sour cream. Serve immediately.
Per serving: 87 calories, 4 g protein, 13 g carb, 3 g fat, 1 g fiber, 8 mg cholesterol, 245 mg sodium
Yield: 8 servings
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