Onions Baked when Rosemary and Cream

A astonishing aromatic combination amalgamation of onions and rosemary definite for Thanksgiving dinner or any holiday feast. I first tried this dish during the holidays last year and everyone wanted the recipe--it was the hit of the dinner.

The ingredient of Onions Baked when Rosemary and Cream

1. 6 medium yellow onions, gone peel
2. 2 cups chicken amassing
3. 1 tablespoon extra-virgin olive oil
4. salt and pepper to taste
5. 3 sprigs well-ventilated light rosemary, chopped
6. u00bd cup muggy cream

The instruction how to make Onions Baked when Rosemary and Cream

1. Preheat the oven to 425 degrees F (220 degrees C).
2. 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 taking place in the works in a shallow baking dish. Pour the chicken accretion beyond and as regards the onion halves, then drizzle like olive oil. Season liberally next salt, pepper and rosemary. Place on summit zenith of a cookie sheet to catch any splatters that may occur.
3. Bake outside for 1 hour in the preheated oven, or until onion is easily pierced in the manner of a knife and liquid has condensed abbreviated by 1/2. Remove the dish from the oven, and pour the cream higher than the onions. Return to the oven, and continue to bake outside until the pan juices have thickened slightly and onions are browned, going on to 30 minutes.

Nutritions of Onions Baked when Rosemary and Cream

calories: 136.7 calories
carbohydrateContent: 11.2 g
cholesterolContent: 27.4 mg
fatContent: 9.9 g
fiberContent: 1.9 g
proteinContent: 1.8 g
saturatedFatContent: 5 g
servingSize:
sodiumContent: 240.6 mg
sugarContent: 4.9 g
transFatContent:
unsaturatedFatContent: