Onions Baked with Rosemary and Cream | Saveur
Adding cream to this delectable onion side dish at the last minute softens the rosemary's pungency.
Ingredients
- 6 large yellow onions, unpeeled
- 2 cups chicken stock
- 3-4 tbsp. extra-virgin olive oil
- Salt and freshly ground black pepper
- Leaves from 3–4 branches rosemary, chopped
- <sup>1</sup>⁄<sub>2</sub> cup heavy cream
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