Joyce Molyneux's onion and soured cream salad

This could be a simple dip with anything from crisps to raw vegetables; or eaten with a spicy main course; or used as a dressing for anything from baked potatoes to chicken or boiled new potatoes. Try adding a few snipped chives at the end. Or, for a different, sweeter effect, fry the thinly sliced onions in a pan at a low heat until they start caramelising (about half and hour), then let cool and mix with the sour cream.