Featured Food: Onions
- 6 Large yellow onions, unpeeled
- 2 Cups chicken stock
- 3–4 Tbsp. olive oil
- Leaves from 3–4 branches
- 4 Tbsp. fresh rosemary, chopped
- 1/2 Cup heavy cream
- Salt and freshly ground black pepper
Preheat oven to 425°. Slice about 1/4″ off the bottoms and tops of the onions, then slice in half crosswise. Arrange onions skin side down (cut side up) in a baking dish. Pour chicken stock over and around the onions in baking dish. Drizzle oil over the onions and season with salt and pepper. Scatter rosemary over the onions and into the stock in the baking dish. Transfer baking dish to oven and bake, basting approximately every twenty minutes with the stock, until onions are soft when pierced with the tip of a paring knife and stock has been reduced by about three-quarters. (This should take about an hour to an hour and fifteen minutes.) Remove the baking dish from oven and pour cream over the onions. Return dish to oven and bake until pan juices have thickened slightly and tops of onions have browned, twenty to thirty minutes more. Serves six.
Recipe by Rachel Crockett
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