Reviewed: Dec. 1, 2008

These were pretty good; however, after half an onion, they got a little old. I used evaporate milk instead of cream. I may or may not make them again.

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DBG


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Reviewed: Nov. 26, 2008

We did not care for this.

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WOW , was this Good!! I made it with Walla Walla sweet onions. They are rather large so I peeled and cut them into 1/4's. even my Sons liked it. Subtle sweet onion flavor.They melt in your mouth. Will definitely be making this again and again.

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dayzylea

	Cooking Level: Expert Living In: Bend, Oregon, USA
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Reviewed: Nov. 22, 2008

This was so easy and wonderful. Did not change a thing and will not when I make this again and I will.

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vltfoodlover

	Cooking Level: Expert
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Reviewed: 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.

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75swife

	Cooking Level: Intermediate Living In: Winfield, Kansas, USA
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Reviewed: Nov. 11, 2008

Thank you. My Mum used to make some thing similar when I were little. This really is a taste from the past. Mum used sprigs of fresh thyme instead of rosemary and stirred the cream in at the last min., to just heat through and avoid spltting.

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Clare

	Cooking Level: Expert
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Reviewed: 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.

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susiekew

	Cooking Level: Expert Home Town: Toronto, Ontario, Canada Living In: Hamilton, Ontario, Canada
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Reviewed: Sep. 4, 2008

Instead of cooking the onions in the oven for an hour, I boiled them for 15 minutes. Then I added all of the ingredients at one time. My sauce still thickened up and everything was perfect. It's a great recipe for anyone who loves onions or who is watching their calorie intake!

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Brittany


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Reviewed: Aug. 26, 2008

This was FANTASTIC!! The only minor change I made was to flip the onions over when adding the cream so the tops don't dry out.

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D.


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Reviewed: Jun. 25, 2008

Oh my goodness!! YUM!

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Christina


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Reviewed: May 12, 2008

So yummy, made them for Mother's Day bbq, served with bbq chicken, everyone loved them. I cooked the onions probably 45-1 hour longer than the recipe says, I wanted to make sure they were tender. I did cover them the first 30 mins too, not sure if that increased the cooking time. They are well worth it, very different and a hit at the bbq!

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DEBCATZ


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Reviewed: Feb. 27, 2008

Great for entertaining! I recommend you remove the outer skin! Leftovers are even better! Yum!

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Luvin Food


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Reviewed: Jan. 24, 2008

yum! i used half and half instead of heavy cream and the sauce was GREAT! i almost ate all of it with a spoon before i even served these because it was so good. i think i will play with this recipe and make a soup because the sauce is awesome!

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DJ

	Cooking Level: Intermediate Home Town: Houston, Texas, USA Living In: Vinings, Georgia, USA
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Reviewed: Jan. 12, 2008

I love this recipe! This last time I made it I added some white wine to the broth (about 1/4 cup) and some swiss cheese with the heavy cream. YUM! The recipe is great and totally versatile.

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Gourmet Chic

	Cooking Level: Intermediate Home Town: San Bernardino, California, USA Living In: Anchorage, Alaska, USA
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Reviewed: Dec. 21, 2007

These were great. Especially for Onion lovers. My betrothed loved them!!!

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AMK


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Reviewed: Dec. 3, 2007

Amazingly tasty and so easy! The pulp in the middle just melts in your mouth. I just made a holiday feast for a few friends and these onions were not only the easiest dish I made but the one that got the best reviews. Vegetable stock worked like a charm. I used a smallish dish to bake them in and was worried by how high the stock level was, but it reduced perfectly as it baked. The skin keeps in the moisture and falls off easily once served. A great side dish for any occasion!

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Kate

	Cooking Level: Intermediate Home Town: Fairfax, Virginia, USA Living In: Brisbane, Queensland, Australia
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Reviewed: Nov. 21, 2007

This dish is exactly what I expected it to be. I showed up to Thanksgiving with it last year, by surprise, and had the whole family oooh-ing and aaaah-ing over a fresh twist on something as simple as onions.

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Onions Baked with Rosemary and Cream

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