Wednesday, November 28, 2012

Roasted Onions with Rosemary and Cream

These are easy and delicious--just what you want when you're planning a big dinner. We enjoyed them with our Thanksgiving turkey, but I think they'd be especially nice paired with a hunk o' beef.

Roasted Onions with Rosemary and Cream

  • 6 medium onions
  • 1 can chicken stock
  • salt and pepper
  • 1 T. olive oil
  • 3 sprigs fresh rosemary
  • 1/2 c. cream

  1. Peel onions if dirty; otherwise, leave skin on. Slice about a 1/4-inch piece off top and bottom (so they'll sit up in the pan). Slice onions in half through their equator. Place halves in shallow roasting or baking pan.
  2. Pour chicken stock over onions, then drizzle with oil and sprinkle with salt, pepper, and chopped rosemary. Bake at 425 degrees for about an hour, until onions can be easily pierced with a knife and liquid has reduced by about half. I basted mine occasionally as well. 
  3. Pour cream over and roast another 20-30 minutes until lightly browned on top. 
  4. Can be made ahead of time and reheated.
~Serves 6 or more (we didn't need 1 whole onion/person)

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