Onions Baked with Rosemary and Cream Recipe - Allrecipes.com
Onions Baked with Rosemary and Cream Recipe
  • READY IN ABOUT hrs

Onions Baked with Rosemary and Cream

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 2 hrs
  • READY IN 2 hrs 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 01, 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!

 
Most Helpful Critical Review
Nov 17, 2008

We did not like this. It wasn't awful, it just wasn't for us. The texture was fine, they looked beautiful, smelled awesome, the taste was not for us.

 
Oct 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.

 
Oct 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.

 
Apr 06, 2006

Very tasty and something different! I also was confused about how to cook with skins on, so I just took them off and it turned out delicious!

 
Jan 06, 2007

These were delicious! Although the cooking time is long, they are very easy to do. I halved the recipe; used a deep-ish, smaller baking dish and had no problem with the volume of liquid (or splattering). I had no fresh rosemary, so I used dried. Fantastic! The skins and tops brown nicely and make a beautiful presentation. Highly recommended.

 
Dec 02, 2006

This was excellent! I'm not very big on onions, I like them, but don't love them. But after seeing all the great reviews, I decided to try them. And they were AWESOME! I loved the sauce they were in. I served this with steak and potatoes (and this mixed very well with the potatoes.. the sauce was great on them). Everyone really loved them, and even my boyfriend (who despises onions) found them to be good. I will definitely make this again. The amount of time it takes to cook this is worth it!

 
Jan 04, 2006

I loved this as a part of our Christmas dinner. The tender onions and Rosemary flavor was so delicious. I had enough leftovers to use in quiche and then I combined it with Roasted Vegetables to make a soup as well. I will do this again.

 

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Nutrition

  • Calories
  • 137 kcal
  • 7%
  • Carbohydrates
  • 11.2 g
  • 4%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 9.9 g
  • 15%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 305 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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