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Onions Baked with Rosemary and Cream

Onions Baked with Rosemary and Cream

  • Prep

    20 m
  • Cook

    2 h
  • Ready In

    2 h 20 m
rowdy

rowdy

A wonderful aromatic blend of onions and rosemary perfect for Thanksgiving dinner or any holiday feast. I first tried this dish during the holidays last year and everyone wanted the recipe--it was the hit of the dinner.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 137 kcal
  • 7%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 11.2g
  • 4%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 305 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. 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.
  3. 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

100PAMELA
79

100PAMELA

1/1/2007

I served this for a big New Year's dinner party. I had several vegetarians attending, so I made it with vegie broth cubes instead of chicken broth. We loved it and my guests obviously enjoyed them as there were none left in the pan or on the plates. I did follow other's suggestions to add a bit more broth and left it covered for the first 1/2 hour of baking. I did peel the onions, and one out of 16 lost its shape, but the others were fine. It is important to pick same size onions and then cut them in half equally to prevent uneven browning. Thanks for sharing!

rowdy
59

rowdy

10/31/2005

Fantastic! The aroma fills the house and made everyone hungry before I could get the food on the table. The only thing I did different was to cover the onions for the first 30 minutes - was afraid the liquid would evaporate too quickly. Everyone, including non-loving onion lovers, really enjoyed this dish. Will definitely add it to the Thanksgiving menue. Thanks.

susiekew
53

susiekew

10/13/2008

What a wonderful recipe! The onions look like flowers on the plate when they are served, and the taste is divine! I served it as part of Thanksgiving dinner, and it was liked by all who tried it. To accommodate the turkey taking up the entire oven, I prebaked the onions to the point in the recipe where the cream is added, put them in the fridge, brought them to room temperature and finished them off in the hot oven with the cream while the turkey rested and we ate our first course. Thank you for this great recipe that I will use again.

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