Creamy Broccoli with Cashews

Can you beleive I forgot the cashews... that is definitly the best part and I spaced it! Well- anyway, I'm always looking for a good way to mix up my veggies and I had a big old bag of broccoli, so this was a good fit. :) I can't beleieve I am even still buying broccoli! It makes me so sick every time, but I still just love it!

My broccoli scoop:
When I was young, my mom cut up a whole head of raw broccoli and set it on the table for dinner (I know what you are thinking, and no, it wasn't the only thing on the table :). Needless to say, there were not many takers, and my mom started feeling bad. So my little sister and I took it upon ourselves to eat the entire bowl. We sort of made a game out of it, and our dining room table had a huge mirror in front, so we laughed and ate broccoli long after everyone had left the table. Then... we both got SOOOO sick. I won't go into details seeing as how this is a cooking blog, but niether of us can eat raw broccoli to this day! :) What were we thinking?

Creamy Broccoli with Cashews (I think I would half this recipe unless you want to eat broccoli all week. :)
9 cups fresh broccoli florets
1/4 chopped onion
2 T butter
1 cup sour cream
2 tsp honey
1 tsp cider vinegar (I think if I make it again, I will leave this out. It was just too strong.)
1/2 tsp salt
1/2 tsp paprika
1/2 cup coarsely chopped cashews (DON'T FORGET THEM... it could make all the difference.)

Steam cook the broccoli until crisp and tender.
Meanwhile, in a large skillet, saute onion in butter until tender. Remove from heat; stir in the sour cream, honey, vinegar, salt, and paprika.
Transfer broccoli to a serving bowl. Add sour cream mixture and toss to coat. Sprinkle with cashews. Serve immediately.