Onions Baked with Rosemary and Cream

Name: Onions Baked with Rosemary and Cream
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters chicken stock; 3 sprigs fresh rosemary, chopped; 118 milliliters heavy cream; 1 Tbsp extra-virgin olive oil; 6 servings salt and pepper to taste; 6 mediums yellow onions, with peel

You can never have too many side dish recipes, so give Onions Baked with Rosemary and Cream a try. This recipe serves 6. Watching your figure? This gluten free, primal, and vegetarian recipe has 162 calories, 4g of protein, and 11g of fat per serving. A mixture of chicken stock, onions, heavy cream, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 2 hours and 20 minutes.

Instructions

Preheat the oven to 425 degrees F (220 degrees C).

Equipment you will use

Oven

Slice about 1/4 inch off of the tops and bottoms of the onions.

Ingredients you will need

Onion

Cut in half crosswise leaving the skin on, and arrange cut side up in a shallow baking dish.

Equipment you will use

Baking Pan

Pour the chicken stock over and around the onion halves, then drizzle with olive oil. Season liberally with salt, pepper and rosemary.

Ingredients you will need

Chicken Stock

Olive Oil

Rosemary

Pepper

Onion

Salt

Place on top of a cookie sheet to catch any splatters that may occur.

Ingredients you will need

Equipment you will use

Baking Sheet

Bake uncovered for 1 hour in the preheated oven, or until onion is easily pierced with a knife and liquid has reduced by 1/

Ingredients you will need

Onion

Equipment you will use

Oven

Knife

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.

Ingredients you will need

Onion

Cream