A wonderful aromatic blend of onions and rosemary perfect for Thanksgiving dinner or any holiday feast. I first tried this dish during the holidays last year and everyone wanted the recipe--it was the hit of the dinner.

rowdy
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • Slice about 1/4 inch off of the tops and bottoms of the onions. Cut in half crosswise leaving the skin on, and arrange cut side up in a shallow baking dish. Pour the chicken stock over and around the onion halves, then drizzle with olive oil. Season liberally with salt, pepper and rosemary. Place on top of a cookie sheet to catch any splatters that may occur.

  • Bake uncovered for 1 hour in the preheated oven, or until onion is easily pierced with a knife and liquid has reduced by 1/2. 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.

Nutrition Facts

136.7 calories; 1.8 g protein; 11.2 g carbohydrates; 27.4 mg cholesterol; 240.6 mg sodium. Full Nutrition

Reviews (138)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/01/2007
I served this for a big New Year's dinner party. I had several vegetarians attending, so I made it with vegie broth cubes instead of chicken broth. We loved it and my guests obviously enjoyed them as there were none left in the pan or on the plates. I did follow other's suggestions to add a bit more broth and left it covered for the first 1/2 hour of baking. I did peel the onions, and one out of 16 lost its shape, but the others were fine. It is important to pick same size onions and then cut them in half equally to prevent uneven browning. Thanks for sharing! Read More
(92)

Most helpful critical review

Rating: 2 stars
11/17/2008
We did not like this. It wasn't awful it just wasn't for us. The texture was fine they looked beautiful smelled awesome the taste was not for us. Read More
(4)
179 Ratings
  • 5 star values: 121
  • 4 star values: 34
  • 3 star values: 15
  • 2 star values: 6
  • 1 star values: 3
Rating: 5 stars
01/01/2007
I served this for a big New Year's dinner party. I had several vegetarians attending, so I made it with vegie broth cubes instead of chicken broth. We loved it and my guests obviously enjoyed them as there were none left in the pan or on the plates. I did follow other's suggestions to add a bit more broth and left it covered for the first 1/2 hour of baking. I did peel the onions, and one out of 16 lost its shape, but the others were fine. It is important to pick same size onions and then cut them in half equally to prevent uneven browning. Thanks for sharing! Read More
(92)
Rating: 5 stars
01/01/2007
I served this for a big New Year's dinner party. I had several vegetarians attending, so I made it with vegie broth cubes instead of chicken broth. We loved it and my guests obviously enjoyed them as there were none left in the pan or on the plates. I did follow other's suggestions to add a bit more broth and left it covered for the first 1/2 hour of baking. I did peel the onions, and one out of 16 lost its shape, but the others were fine. It is important to pick same size onions and then cut them in half equally to prevent uneven browning. Thanks for sharing! Read More
(92)
Rating: 5 stars
10/13/2008
What a wonderful recipe! The onions look like flowers on the plate when they are served, and the taste is divine! I served it as part of Thanksgiving dinner, and it was liked by all who tried it. To accommodate the turkey taking up the entire oven, I prebaked the onions to the point in the recipe where the cream is added, put them in the fridge, brought them to room temperature and finished them off in the hot oven with the cream while the turkey rested and we ate our first course. Thank you for this great recipe that I will use again. Read More
(70)
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Rating: 5 stars
10/31/2005
Fantastic! The aroma fills the house and made everyone hungry before I could get the food on the table. The only thing I did different was to cover the onions for the first 30 minutes - was afraid the liquid would evaporate too quickly. Everyone including non-loving onion lovers really enjoyed this dish. Will definitely add it to the Thanksgiving menue. Thanks. Read More
(67)
Rating: 4 stars
04/06/2006
Very tasty and something different! I also was confused about how to cook with skins on so I just took them off and it turned out delicious! Read More
(52)
Rating: 5 stars
01/06/2007
These were delicious! Although the cooking time is long they are very easy to do. I halved the recipe; used a deep-ish smaller baking dish and had no problem with the volume of liquid (or splattering). I had no fresh rosemary so I used dried. Fantastic! The skins and tops brown nicely and make a beautiful presentation. Highly recommended. Read More
(32)
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Rating: 5 stars
12/02/2006
This was excellent! I'm not very big on onions I like them but don't love them. But after seeing all the great reviews I decided to try them. And they were AWESOME! I loved the sauce they were in. I served this with steak and potatoes (and this mixed very well with the potatoes.. the sauce was great on them). Everyone really loved them and even my boyfriend (who despises onions) found them to be good. I will definitely make this again. The amount of time it takes to cook this is worth it! Read More
(27)
Rating: 5 stars
01/04/2006
I loved this as a part of our Christmas dinner. The tender onions and Rosemary flavor was so delicious. I had enough leftovers to use in quiche and then I combined it with Roasted Vegetables to make a soup as well. I will do this again. Read More
(20)
Rating: 5 stars
01/04/2009
How can anything so simple be SO GOOD!! You hit a home run on this winner, MBATMT! The rave reviews of the majority say it all about the heavenly aroma and melt in your mouth taste of this onion dish. I made it first for Thanksgiving and a second time for Christmas this yr. - family loved them with both turkey and chicken. As others suggested, I covered the dish for the first 30 mins. of cooking to conserve the sauce - will increase the sauce next time as also suggested - no splattering problem, thus, no tray necessary. I used smaller (about 12) yellow onions about 2.5 - 3 in. in diameter and they were just great cooking for about 1.5 hrs. I believe that there may have been a typo error at the top of the recipe when it said cook time: 2 hrs.? Later in the recipe the cooking time adds up to 1 hr. and 30 min. max in step 3 with the cream being added in the last 1/2 hr. BRAVO TO THIS TASTE SENSATION! Read More
(17)
Rating: 5 stars
09/10/2009
I love this recipe! This last time I made it I added some white wine to the broth (about 1/4 cup) and some sliced Swiss or Havarti on top. YUM! The recipe is great and totally versatile. Read More
(15)
Rating: 2 stars
11/17/2008
We did not like this. It wasn't awful it just wasn't for us. The texture was fine they looked beautiful smelled awesome the taste was not for us. Read More
(4)