Onions Baked With Rosemary and Cream

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.

• Ready In: 1 hr 40 mins
• Serves: 6

Ingredients

• 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

Directions

1. Preheat oven to 425°F.
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. Pour cream over onions. Sprinkle with nutmeg and return pan to oven, uncovered. Bake 30-45 minutes until juices thicken and onions brown.