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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Reviewer:

Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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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Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

Reviewed: Apr. 19, 2009

sauce never did thicken up but it was very tasty.

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Reviewer:

drag0nwing

Cooking Level: Intermediate

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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Reviewer:

KikiBean

Cooking Level: Intermediate

Living In: Grayslake, Illinois, USA

Reviewed: Apr. 5, 2009

This was over the top delicious!

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Reviewer:

Jana

Cooking Level: Expert

Living In: Shoreline, Washington, USA

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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Reviewer:

Jaimie

Reviewed: Feb. 4, 2009

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

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Reviewer:

Kimindallas

Cooking Level: Expert

Home Town: Belmont, New Hampshire, USA

Living In: Dallas, North Carolina, USA

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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Reviewer:

ritachick

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Jan. 18, 2009

Very easy to do and awesome tasting.

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Reviewer:

Lynne

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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4 users found this review helpful