Onions Baked with Rosemary and Cream

A wonderful aromatic blend of onions and rosemary perfect 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.

Step: 1

Preheat the oven to 425 degrees F (220 degrees C).

Step: 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 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.

Step: 3

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. 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.

Per Serving: 137 calories; protein 1.8g; carbohydrates 11.2g; fat 9.9g; cholesterol 27.4mg; sodium 240.6mg.

Deciding stay in and cook your food instead of dining out is good a process in the best direction if you’re focusing on eating healthier. There’s no better way to know exactly what’s happen into the food you’re eat than by making it yourself! Mastering the main dish is only half the battle , though . And once you’ve perfected your chicken, steak, or fish, it’s time to turn your attention to the ever- focusing side dishes.

A side dish can easily make down of your health goals, as sweetness , sodium, fat, and calories can all get than high quickly if you’re not careful . But with our good practise of cook on side dish recipes, you won’t ever run into that mistakes .