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    You are in: Home / Recipes / Onions Baked With Rosemary and Cream Recipe
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    Onions Baked With Rosemary and Cream

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    10 mins

    1 hrs 30 mins

    DrGaellon's Note:

    Rich, tasty, wonderful for Thanksgiving. Do NOT use dried rosemary! Be sure to use onions of similar size, and carefully cut in equal halves; if the pieces are unevenly sized, they will cook and brown unevenly.

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    1. 1
      Preheat oven to 425°F.
    2. 2
      Slice 1/4" off the top and bottom of each onion so they will stand flat. Cut each onion in half. (Leave the outer skins on to help hold the onion together - your guests will scoop the onion out of the skins.) Arrange cut-side up in a baking dish. Pour in chicken broth and white wine, drizzle with olive oil and season liberally with salt, pepper and rosemary. Cover with aluminum foil and bake 45-60 minutes, until onions can be pierced by a knife. (You can cool to room temperature and refrigerate up to 2 days at this point. Return to room temperature before proceeding.).
    3. 3
      Pour cream over onions. Sprinkle with nutmeg and return pan to oven, uncovered. Bake 30-45 minutes until juices thicken and onions brown.

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    Nutritional Facts for Onions Baked With Rosemary and Cream

    Serving Size: 1 (202 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 164.5
    Calories from Fat 93
    Total Fat 10.4 g
    Saturated Fat 5.1 g
    Cholesterol 28.9 mg
    Sodium 97.1 mg
    Total Carbohydrate 14.0 g
    Dietary Fiber 1.5 g
    Sugars 5.7 g
    Protein 2.9 g

    The following items or measurements are not included:

    fresh rosemary

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