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Home Roast In Crock Pot

Onion Baked with Rosemary and Cream Recipe

Ingredients

How to make it

  • Preheat oven to 425 degrees F.
  • Slice 1/4" off the tops and bottoms of the onions.
  • Cut onions in half crosswise and arrange cut-side up in a shallow baking dish.
  • Pour chicken stock over and around the onions.
  • Drizzle with olive oil.
  • Season liberally with salt, pepper and rosemary.
  • Bake, uncovered, for 1 hour OR until onion is easily pierced with a knife and liquid has reduced by half.
  • Remove from oven.
  • Pour heavy cream over onions.
  • Return to oven.
  • Continue baking, uncovered, up to 30 minutes more OR until juices have thickened slightly and onions are browned.

Reviews & Comments 19

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    " It was excellent "
    rivet ate it and said...
    Hi...been a while but I've made this recipe regularly since I first did what, 3 years ago? Wow, time flies! I also shared it with my mom and she will be making it as a side for Christmas dinner this year! I've also sliced the leftovers and used them inside bean burritos (ab-soh-lutely scrumptios!) and as a jazzy addition to quesadillas (also for football games snacks) They taste better with corn tortilla quesadillas than flour ones, by the way. Since it is NFL season again right now, DEC 2011, I am planning to make another dish again this coming sunday~ woo-hoo! Never tire of these delicious babies.
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  • lacrenshaw 16 years ago
    john, I have never known anyone to be as happy with a recipe as you are with this one! Exactly how many different ways have you used these babies? You idea of using it on a Braunschweiger sandwich REALLY appeals to my hubby! I'll bet there are sandwiches in our future for lunch today! I'm especially fond of your "lunch in a bowl" creation. Thanks so much for your support here in GR in general and for this recipe in particular! Lorraine
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    " It was excellent "
    rivet ate it and said...
    UPDATE- With the leftover, I took one of the onions and cut it up and added it to a can of black-eyed peas, added a couple tablespoons of the cream sauce and heated it up. Let me tell you this was an incredibly good bowl of lunch! Had some homemade bread on the side. Your onion recipe is so versatile, thank you so much for sharing it. Major five-forks to you!
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    " It was excellent "
    rivet ate it and said...
    Yep, and thank you again for the recipe. I am still dyin to try it with rosemary, but I'll have to wait. Yeah, the redskins bombed, but oh well, Go Big Blue (for my wife *grin*). Maybe the 'Skins will get a wildcard and roll on.....
    This recipe is a good one for a warm side dish and I heartily recommend it. Just cut down the stock by half and you will be fine and save extra work. You know, this morning I was thinking when I looked at the leftovers, one of these cooked onion halves would make an awesome replacement for the raw onions on a Braunschweiger/Swiss/Red Onion sandwich!
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  • lacrenshaw 16 years ago
    I'd probably like it with beef also, irish and wynne. I think maybe everyone just had leftover turkey on their brains at this time of year! Enjoy it.
    Lorraine
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  • lacrenshaw 16 years ago
    So it worked like gangbusters for you, huh? I'm so happy that it worked with the oregano/thyme combination. Now I feel safe attempting it with thyme/sage. Also thanks for the recommendations you had on the liquid. "Soupy" isn't a good word to apply to baked onions! Great to have yet another "go to" dish isn't it, rivet? We'll our game didn't turn out as well as we had hoped but other than that life is good. We'll talk soon.
    Thanks, Lorraine
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    " It was excellent "
    wynnebaer ate it and said...
    I'm with you, irishiz.....Beef and onion, one of my fave combos...:)
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  • irishiz 16 years ago
    Thanks for such an easy wonderful sounding recipe - and all the suggested variations too. Everyone is mentioning turkey but I'd like to try it with a beef roast - my family likes creamed onions with it and this sounds similar.
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    " It was excellent "
    rivet ate it and said...
    Excellent recipe! Other than the rosemary exchanged for thyme/oregano everything was the same and it was fantastic. I think the stock was too much by half, so after the initial baking I poured it into a saucepan and reduced it. Your original recipe did not say how liquidy it should be and I inferred it should not be too soupy. Right I was. I added the 1/2 cup cream and baked it for the remaining 1/2 hr. Very nice dish for a football game and side next to turkey sandwiches. I served it in small bowls with a small ladle of cream sauce over it with both baguettes and Cracked Pepper and Olive Oil Triscuits. Both were perfect to mop up the sauce which is delicious.
    Since there is only two of us, I am putting a bit of grated mozzarella over each of the remaining half pan of onions to see how that works out later, since I know we are going to eat more. All in all, this is definitely going to be a regular recipe in our house! Thank you so much for sharing!
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  • lacrenshaw 16 years ago
    Now I'm really anxious to know how these come out, rivet. I know you are supposed to use a recipe before altering it... but even when I first read it, I wanted either thyme or sage in there with my onions. Your thyme should do a number of the onions. I maybe wouldn't even bother with the oregano. I need you to keep the snow to yourself there in Missouri, OK?
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  • lacrenshaw 16 years ago
    Be sure to let me know how you like them after you try the recipe, annie. Baking an onion would have been so foreign to our parents, I think. Look at us go! Thanks for the 5, annie.
    Lorraine
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  • lacrenshaw 16 years ago
    It is pretty as well as delicious, leonora. Thanks,
    Lorraine
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    " It was excellent "
    rivet ate it and said...
    Allright! Thanks for the support, there. I went to the store (in the snow- it's coming down nicely today) and got the stuff except for rosemary. They didn't have any fresh sprigs so I am using fresh thyme and oregano sprigs from my herb garden. Other than that, I am set to go!~ Will keep you posted on the results, my wife thinks they recipe sounds great and is eager to try it too. It's going in the oven in about 90 minutes.
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  • lacrenshaw 16 years ago
    You go, rivet! I am so looking forward to this game! The Philly paper didn't have it listed for us but I went into panic mode and it WAS in the paper yesterday, just not today. It's good that you're making the onion dish today. Your wife will need the taste of something really good after the humiliating loss the 'Skins are gonna hand her team (kidding!). Let me know how you like these later, rivet. Goooooooooooo Redskins!!!!
    Lorraine
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  • lacrenshaw 16 years ago
    Aroma from the gods, rott... from the gods. Enjoy!
    Lorraine
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    " It was excellent "
    annielikestocook ate it and said...
    Sounds really good! Would love to try it!
    Like lazy recipes that tastes good!!
    Thanks! 5!
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  • leonora5 16 years ago
    Very special! Love the photo! Hmmm
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    " It was excellent "
    rivet ate it and said...
    Okay, that's it! This sounds so good I am going to make them today for the Redskins / Giants game. I am sure my wife will love them, the Giants fan bless her soul. Go Redskins!! I'll let you all know the results of the dish later. Thanks for the recipe since I was looking for something to eat with the leftover turkey today.
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  • rottman 16 years ago
    Bet the kitchen smells delightful...

    Will have to try these.

    Thanks.
    Was this review helpful? Yes Flag

The Cook

lacrenshaw Horsham, PA

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