Onions Baked With Rosemary and Cream
photo by Cathy17
- Ready In:
- 2hrs 20mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 6 medium yellow onions, with peel
- 2 cups chicken stock
- 1 tablespoon extra virgin olive oil
- salt and pepper
- 3 sprigs fresh rosemary, chopped
- 1⁄2 cup heavy cream
directions
- Preheat the oven to 425 degrees F (220 degrees C).
- 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.
- 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.
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Reviews
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I made this Christmas 2018 from the site it was clipped from. Glad to see it here, although I can't seem to find out how to clip from other places. Not sure if that capability has been removed. These are AMAZING and a BIG hit. I tried these with friends who wouldn't care if it was a failure. Very tasty! Making for TG this week and will post another photo.
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RECIPE SUBMITTED BY
Sandi From CA
Arcadia, California