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Onions Baked With Rosemary and Cream


  • 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
  • ground black pepper, to taste
  • 3 sprigs fresh rosemary, chopped
  • 12 cup heavy cream
  • 18 teaspoon freshly grated nutmeg


  • 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.



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