Chanterelles fried with onions in butter with sour cream

There are countless recipes with mushrooms, there are both white, and honey mushrooms, and mushrooms. Chanterelles are also not spared the attention of the public. Well, who doesn't know the recipe for chanterelles in sour cream? This is already a classic of the genre. And if someone doesn't know, I'll tell you. Since school, I have had this habit of prompting, I can't count how many twos my teachers instructed me for it, but as they say, habit is second nature. Age is not a hindrance to her.
For this dish, I select mushrooms of the same size so as not to cut too large. I like to see them in a plate not sliced. I wash our chanterelles as thoroughly as possible, so that later the sand on my teeth does not creak. I let the water drain. Meanwhile, I cut the onion into half rings and fry it until golden brown in butter. I add mushrooms. I wait for the juice to come out of them and turn down the fire to very weak. After 10 minutes, the excess juice will evaporate and you can add flour. When the flour turns golden, add sour cream. Salt and pepper to taste. Cover with a lid and simmer for 10 minutes. We do not add fire so that it does not burn.
Serve on the table with vegetable salad and mashed potatoes. Top-class food.