Great recipe! Good as a side dish for almost anything.

Simple and tasty This was quick and very easy to prepare. I have made it a couple of times with rave reviews (I did not use sugar to carmalize onions). I added some cubed ham, cut back on the rosemary and made a one dish dinner. I made it today to go along with a rib roast for Christmas dinner.

I liked it, but it wasn't for everyone. However, the aroma was amazing.

Very time-consuming but definitely worth it! I made these as part of my Dad's birthday dinner and he loved them! Fresh rosemary is waaaay better than the dried stuff - you won't get the same flavour without it. Excellent.

This recipe is AWESOME! The first time I made this, my boyfriend loved it and said "I see this at Thanksgiving dinner...a nice change from traditional mashed potatoes"! We both loved the sweetness of the onions by using the amount of brown sugar suggested. We wanted even more onion in it! The only thing I would say is to use regular salt and pepper when layering the potatoes. The seasoned salt is not as strong. I actually made these once with hot and sweet sausage for an Easter brunch. I won the title for "Best Entree".

These were okay, but I didn't really think they tasted that great for the amount of work involved. To help with the fat content I cut the butter to 2 T and added a tiny bit of olive oil. I also used fat free half and half rather than heavy cream. Maybe if I had added the extra fat in it would have helped. It wasn't that they tasted bad, they were just okay.

I made this for Easter and everyone loved it (they were all asking for the recipe)! It was so easy to make. I will be making this dish again! The only change I made was to half the amount of brown sugar that was called for. Yummy!

This recipe is awesome! I reduced the brown sugar to 2 Tbsp and used peeled russet potatoes. I also deglazed the onions with a Tbsp of Madiera. Took it to a dinner group and they all but licked the casserole dish!! It is definitely a keeper. Such a great change from the cheesey potatoes casserole that we always return to. Thanks so much for a great recipe!

Followed directions exactly. Made with Lemon Chicken Tenders from this site and they complimented each other nicely. Thanks

This is a good, but high calorie, sidedish recipe. I would make it again, but not very often.

We really liked this twist on potatoes. I used red and it made it way to sweet. I would definitly use the potato suggested and a little less sugar in the onion mixture. Liked the flavor alot.

We loved this dish! I cut the ingredients in half as I was only making it for DH and I and I increased the cream, but only marginally. We will definitely make this again, and the only think I will change is the amount of brown sugar used. While it does give the onions a lovely golden colour, we found it to be a bit sweet. Next time I will only use 1 or 2 tbsp.

Awesome! Was a big hit with the hubby and the neighbors! Went well with salmon marinated in soy sauce and brown sugar.

too dry.

I must admit I did change this recipe slightly. I did not add brown sugar, because carmelized onions are very sweet on their own, I didn't want it to be a dessert. I also peeled my potatoes, I just don't like the skin. I also did not add the rosemary, partly because I didn't have any and partly because I don't care for that either. But this is the only way I will make "escalloped" potatoes from now on. No dried up potatoes for me anymore. So creamy and flavorfull. My husband raved about these. A must for company or a pot luck if you want to show off! A+A+A+

While the amount of time spent on carmalizing the onions was cut down drastically, the recipe turned out well with a touch of sweetness added the the taste of the potatoes. Unfortunately it wasn't a big hit with the kids.