For a deeper flavor, try using bone broth instead of chicken stock. If the onions are browning too quickly, tent the dish with foil during the last 15 minutes of baking. Fresh thyme can be added for an additional layer of flavor.
Onions Baked with Rosemary and Cream
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PREP TIME20 mins
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COOK TIME2 hrs
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TOTAL TIME2 hrs 20 mins
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SERVING6 People
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VIEWS557
Earthy onions transform into a caramelized, fragrant delight with the infusion of rosemary and a decadent cream finish. A sophisticated yet simple side dish, perfect for elevating any meal, especially holiday gatherings.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate11 g
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Cholesterol27 mg
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Fiber2 g
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Protein2 g
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Saturated Fat5 g
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Sodium241 mg
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Sugar5 g
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Fat10 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat the oven to 425 degrees F (220 degrees C). (5 minutes)
02 Step
Recipe View 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. (15 minutes)
03 Step
Recipe View 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. (60 minutes)
04 Step
Recipe View 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. (30 minutes)
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RECIPE REVIEWS
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Shirley Cruickshank
Apr 9, 2025I added a pinch of nutmeg to the cream sauce for a little extra warmth. It was a nice touch!
Einar Sawayn
Apr 4, 2025This recipe is so simple, yet so elegant. The rosemary really makes it special!
Tremayne Spencer
Mar 19, 2025Be careful not to overbake the onions, or they will become mushy. I reduced the final baking time to 20 minutes.
Floy Emmerich
Nov 18, 2024I used vegetable broth instead of chicken stock to make it vegetarian, and it was still delicious.
Jaylen Kassulke
May 28, 2024Next time I am going to try this recipe with shallots instead of onions.
Aniyah Satterfield
May 28, 2023My family raved about this dish! It's definitely going to be a regular at our holiday dinners.
Jonatan Rippin
Oct 26, 2022The aroma while these are baking is incredible!
Cullen Nitzsche
Oct 18, 2022This recipe is very forgiving. I didn't have fresh rosemary, so I used dried, and it still turned out great.