Description
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.
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
- ½ cup heavy cream
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Servings: 6