Prep 10 mins
Cook 1 hr 30 mins
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.
- 6 medium yellow onions
- 1 1⁄2 cups chicken stock or 1 1⁄2 cups vegetable broth
- 1⁄4 cup dry white wine
- 1 tablespoon extra virgin olive oil
- salt, to taste
- ground black pepper, to taste
- 3 sprigs fresh rosemary, chopped
- 1⁄2 cup heavy cream
- 1⁄8 teaspoon freshly grated nutmeg
- Preheat oven to 425°F.
- 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.).
- Pour cream over onions. Sprinkle with nutmeg and return pan to oven, uncovered. Bake 30-45 minutes until juices thicken and onions brown.