How to make it

  • Preheat oven to 425 degrees.
  • Slice about 1/4" off the tops and bottoms of onions. cut in half crosswise leaving the skin on,and arrange cut side up in shallow baking dish. Pour the chicken stock over and around onion halves,then drizzle with olive oil. Season liberally with salt,pepper and rosemary. Place on top od cookie sheet to catch splatters that may occur.
  • Bake uncovered 1 hour or till onion is easily pierced with a knife and liquid has reduced by 1/2. Remove dish from oven and pour cream over the onions. Return to oven,and continue to bake uncovered until pan juices have thickened slightly and onions are browned,up to 30 mins.

Reviews & Comments 6

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    " It was excellent "
    terryr ate it and said...
    Ou boy, doesthis sound YUMMMO!!!
    TerryR
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    " It was excellent "
    superfoodman ate it and said...
    Ohh so yummy!!
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    " It was excellent "
    mjcmcook ate it and said...
    ~HELLO~
    Thank-you so much for taking time to post this
    "5"FORK!!!!!recipe~just in time to be
    included as a 'new side' at my Christmas dinner!
    ~Merry Christmas~ to You & Yours~
    ~*~mj~*~
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    " It was excellent "
    justjakesmom ate it and said...
    This is really different - sounds delicious!
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    " It was excellent "
    lanabade ate it and said...
    YUM,love onions,this would be wonderfull with Vidalias.high 5!
    Was this review helpful? Yes Flag
    " It was excellent "
    snowcat17 ate it and said...
    sniff..sniff boo-hoo.. I can't stop 'crying'... in pure joy over this recipe!...:) HIGH FIVE FORKS!!!! :)
    Was this review helpful? Yes Flag

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