Onions Baked With Rosemary And Cream

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 6 medium yellow onions
• 1 1/2 cups chicken stock or 1 1/2 cups vegetable broth
• 1/4 cup dry wine
• 1 tablespoon extra virgin olive oil
• salt, to taste
• ground black pepper, to taste
• 3 sprigs fresh rosemary, chopped
• 1/2 cup heavy cream
• 1/8 teaspoon freshly grated nutmeg

Recipe

• 1 preheat oven to 425°f.
• 2 slice 1/4" off the top and bottom of each onion so they will stand flat. cut each onion in half. (leave the outer skins on to help hold the onion together - your guests will scoop the onion out of the skins.) arrange cut-side up in a baking dish. pour in chicken broth and wine, drizzle with olive oil and season liberally with salt, pepper and rosemary. cover with aluminum foil and bake 45-60 minutes, until onions can be pierced by a knife. (you can cool to room temperature and refrigerate up to 2 days at this point. return to room temperature before proceeding.).
• 3 pour cream over onions. sprinkle with nutmeg and return pan to oven, uncovered. bake 30-45 minutes until juices thicken and onions brown.