Onions Baked with Rosemary and Cream

Onions Baked with Rosemary and Cream

Ingredients

6 medium yellow onions, with peel
2 cups chicken stock
1 tbsp extra-virgin olive oil
to taste salt and pepper
3 sprigs fresh rosemary, chopped
1/2 cup heavy cream

Directions

Heat oven to 425º F. (215º C)

Slice about 1/4" off tops and bottoms of onions. Cut in half crosswise, leaving skin on, and arrange cut side up in a shallow baking dish.

Pour chicken stock over and around onion halves, then drizzle with olive oil. Season liberally with salt, pepper and rosemary. Bake uncovered 1 hour or until onion is easily pierced with a knife and liquid has reduced by half.

Remove dish from oven and pour cream over onions. Return to oven, and continue to bake, uncovered, until pan juices have thickened slightly and onions are browned, up to 30 minutes