Onions Baked with Rosemary and Cream
A wonderful rosemary and onion combination that is ideal for any holiday feast. The dinner will be a hit thanks to it!
Preheat the oven to 425 degrees F (220 degrees C).
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.