Onions Baked with Rosemary and Cream

iVillage Member
Registered: 03-25-2003
Onions Baked with Rosemary and Cream
Sun, 07-08-2007 - 10:02pm

Onions Baked with Rosemary and Cream

INGREDIENTS
6 medium yellow onions, with peel
2 cups chicken stock
1 tablespoon extra-virgin olive oil
salt and pepper to taste
3 sprigs fresh rosemary, chopped
1/2 cup heavy cream

DIRECTIONS
Preheat the oven to 425 degrees F.
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.

Bake uncovered for 1 hour 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.