Recipe by 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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yellow onions, with peel
extra-virgin olive oil
salt and pepper to taste
fresh rosemary, chopped
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!
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.
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.
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.
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!
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Onions Baked with Rosemary and Cream
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 89
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