Reviewed: Nov. 28, 2009

I served this for Thanksgiving and everyone in our group of 13 loved it. It looks very pretty and tastes scrumptious!!

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HANSPIERS

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Reviewed: Nov. 22, 2009

These were very good, next time I will try a sweet onion instead. Overall we really enjoyed these onions!

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Codi Lynn

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Paris, Île-De-France, France

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Reviewed: Oct. 15, 2009

There's just two of us, so I halved the recipe and prepared it exactly as written. It was a yummy side dish and fresh rosemary is a must. I did use half and half instead of heavy cream, and after the addition of the cream, I would reduce the heat a little next time as the juices cooked away too much. Will make it again - so easy and tasty.

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Cookie

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Oct. 12, 2009

i really wanted to love this because it looked so darn pretty! :D and it was pretty good - but nothing outstanding. i baked one onion with the skin on and one with the skin off and i preferred the skin off one - the onion kind of blossomed and soaked up more of the cream mixture.

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mrsmaggiehunter

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Reviewed: Oct. 7, 2009

This was so simple and delicious. I used beef stock instead of chicken and it turned out to be more like a de-constructed french onion soup. The rosemary kind of got lost in the background with the beef stock but it turned out perfect. Will try it with chicken broth next. I agree that the salt should be saved until the end. You might not even need any depending on what kind of stock you use. Great recipe.

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Amy

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Reviewed: Oct. 5, 2009

Thanks for sharing this recipe rowdy. I'll be doing it again.

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Hav'in fun in the kitchen

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Reviewed: Oct. 5, 2009

I too took the skins off before cooking, but we'll be using this one again. We've just had a bumper crop of onions from our garden and this is a great idea and a nice change from your regular baked onions. Thank you for the recipe.

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slashignore

Cooking Level: Expert

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Reviewed: May 15, 2009

These were very good. I actually did remove the skins from the onions -- I just placed them closely together in the pan and they did not lose their shape. When I went to serve them, I realized I forgot to add the cream! So, I warmed the cream in the microwave and drizzled it over top and served immediately. Next time, I'll plan on one-half onion per person, as nobody wanted another one. But, the first serving was gobbled up!

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Wiley

Cooking Level: Intermediate

Home Town: Newport, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

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Reviewed: May 9, 2009

Believe it or not I found these lacking some flavor. I was busy while they were cooking and my stock dried up and burnt a bit on the bottom of my dish in the first 1 hour of cook time. I also found them to need salt in the end. I did use low sodium stock. We are onion lovers and prefer them caramalized or grilled. 1 1/2 hour cooking time for this result was not worth it to me. They did smell good though while they cooked.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: May 6, 2009

Awesome! The skins keep the onion from falling apart while cooking, and are easy to remove at the end. My only recommendation would be to wait until the onions are finished to add any desired salt. The chicken broth reduces by quite a bit - mine were VERY flavorful without additional seasoning, and would likely have been too salty for me if I had added it before cooking. Thanks for the recipe - a definite keeper!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Apr. 19, 2009

sauce never did thicken up but it was very tasty.

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drag0nwing

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Reviewed: Apr. 14, 2009

We love grilled Vidalia onions, so we thought we'd love this recipe. It was good, but not as good as our standby: top 'em with a thick pat of butter, a thick layer of grated parmesan cheese, wrap in foil, and grill til soft and juicy. A summer favorite at our home!

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KikiBean

Cooking Level: Intermediate

Living In: Grayslake, Illinois, USA

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Reviewed: Apr. 5, 2009

This was over the top delicious!

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Jana

Cooking Level: Expert

Living In: Shoreline, Washington, USA

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Reviewed: Mar. 13, 2009

This recipe was amazing. I do not like raw onions, but this side dish was a winner. I followed the recipe exactly. I suggest you do the same! :o)

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Jaimie

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Reviewed: Feb. 4, 2009

Absolutely wonderful. It needs time to bake, but is worth every minute of it.

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Kimindallas

Cooking Level: Expert

Home Town: Belmont, New Hampshire, USA

Living In: Dallas, North Carolina, USA

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Reviewed: Jan. 19, 2009

This was fantastic - and soooo easy. I used some dried thyme instead of rosemary...and when adding the cream I mixed in just a couple of teaspoons (maybe a tad more) of flour just to make sure it thickened! I also sprinkled a small amount of Parmesan cheese on during the last 1/2 hour of baking for added flavor

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ritachick

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Jan. 18, 2009

Very easy to do and awesome tasting.

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Lynne

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Reviewed: Jan. 17, 2009

10 STARS! This was so good, it surpassed the Omaha Sirloin Steaks we made to go with it. My only issue was I only cooked one onion for my husband and me to split, I will not make that mistake again. I used a whole can of chicken broth and just eye-balled the cream until it looked like enough. I also made it in a glass loaf pan in the toaster oven, and had no problems with splatters. The sauce is wonderful and was great spooned over our mashed red potatoes and steak! The left-over sauce I might use on asparagus or broccoli tonight as its too good to throw away! Thank you for this wonderful recipe, I can't wait to share it with family.

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Kimberly Jayne

Cooking Level: Intermediate

Home Town: Los Altos, California, USA

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Reviewed: Jan. 16, 2009

There's nothing wrong with the recipe, I like all the ingredients in it but I just did not like this dish. I don't think the cream adds anything too it and the onions were mushy.

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M.J.A.

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Reviewed: Jan. 15, 2009

Two of my favorite flavors together in one dish - rosemary and onions. I couldn't go wrong with this recipe! It was delicious! I didn't have any heavy cream, so I used half and half instead and they still turned out super yummy. I cooked them a little longer than the stated time, to get the onions nice and tender. I also removed the skins and sliced the onions into half-rings to make eating them a little easier for my kids (who loved them, too!).

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