Recipe by Bergy
This is a nice change of pace fromour usual veggies . It looks lovely with the brown crusty cheese and tastes great.
Top Review by Highland Lass
I made your recipe this evening and just loved it! The onions I had on hand were rather large so I baked them for an extra 15 minutes before adding the cheese. I was surprised that the flavours of the rosemary and thyme permeated right through! I also made Miller's Dundee Marmalade Lamb Chops #31885 and it was a fabulous match. I had read your review of his recipe and that is how I came upon yours! Cheers!
- 6 medium sweet onions (Vidalia, Maui, Spanish or Walla Walla)
- 1 cup chicken stock, low sodium
- 1⁄2 cup dry white wine
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon dried rosemary or 1 teaspoon chopped fresh rosemary
- 1⁄2 teaspoon fresh thyme or 1 pinch dried thyme
- 3 tablespoons parmesan cheese (pure parmesan not Kraft)
Directions See How It's Made
- Oven should be 375f degrees.
- Peel the onions, trim the root and cut straight across the top of the onion so it can sit level when inverted Place onions in a baking dish so they snuggle firmly to each other with the root end up Combine the stock, wine, pepper, rosemary& thyme.
- Pour in to the baking dish with the onions, cover with foil and bake for 30 minutes Turn the onions over so the root side is now down and bake an additional 20 minutes (turn them gently so you do not break them apart) Pour off (save it for other uses like stock) all but a few tbsp of the liquid Sprinkle Onions with the parmesan and return to the oven for 5 minutes to brown the cheese, Serve.