Onions Baked With Rosemary and Cream

Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

Clipped from allrecipes.com.

Ingredients Nutrition

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. Slice about 1/4 inch off of the tops and bottoms of the onions. Cut in half crosswise leaving the skin on, and arrange cut side up in a shallow baking dish. Pour the chicken stock over and around the onion halves, then drizzle with olive oil. Season liberally with salt, pepper and rosemary. Place on top of a cookie sheet to catch any splatters that may occur.
  3. Bake uncovered for 1 hour in the preheated oven, or until onion is easily pierced with a knife and liquid has reduced by 1/2. Remove the dish from the oven, and pour the cream over the onions. Return to the oven, and continue to bake uncovered until the pan juices have thickened slightly and onions are browned, up to 30 minutes.

Reviews

(3)
Most Helpful

These are beyond amazing. The flavor is phenomenal with so incredibly little effort. These are completely dinner-party worthy and a must make recipe for anyone who loves onions.

under12parsecs December 27, 2011

This is a gourmet worthy recipe but without all the time consuming effort! I would recommend using a very large cooking sheet to prepare this dish. And try to use freshly ground pepper for better flavor. Great holiday side dish.

sydney2462 December 26, 2008

I have made these onions before, I make this using sweet onions though, they are so delicious, great recipe Sandi! Thanks for sharing...Kitten:)

Kittencal@recipezazz November 20, 2005

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