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Onions Baked With Rosemary and Cream

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“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.”
1hr 40mins

Ingredients Nutrition


  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.

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