Onions Baked With Rosemary and Cream
Ingredients
- 6 medium yellow onions
- 1 12 cups chicken stock, or 1 12 cups vegetable broth
- 14 cup dry white wine
- 1 tablespoon extra virgin olive oil
- salt, to taste
- black pepper, ground, to taste
- 3 sprigs rosemary, chopped, fresh,
- 12 cup heavy cream
- 18 teaspoon nutmeg, freshly grated
Directions
Preheat oven to 425F.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 white 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.
).
Pour cream over onions.
Sprinkle with nutmeg and return pan to oven, uncovered.
Bake 30-45 minutes until juices thicken and onions brown.