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Onions Baked with Rosemary and Cream


"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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2 h 20 m servings 137 cals
Original recipe yields 6 servings


  • Calories:
  • 137 kcal
  • 7%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 11.2g
  • 4%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 305 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.

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Read all reviews 128
  1. 159 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 ...

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...

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 af...

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 sp...

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 wer...

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 t...

How can anything so simple be SO GOOD!! You hit a home run on this winner, MBATMT! The rave reviews of the majority say it all about the heavenly aroma and melt in your mouth taste of this onion...

I love this recipe! This last time I made it I added some white wine to the broth (about 1/4 cup) and some sliced Swiss or Havarti on top. YUM! The recipe is great and totally versatile.