Onions Baked with Rosemary and Cream Recipe

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Onions Baked with Rosemary and Cream
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  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 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.
  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 230.53 Kcal (965 kJ)
Calories from fat 171.69 Kcal
% Daily Value*
Total Fat 19.08g 29%
Cholesterol 16.1mg 5%
Sodium 131.49mg 5%
Potassium 238.99mg 5%
Total Carbs 12.34g 4%
Sugars 1.6g 6%
Dietary Fiber 2.22g 9%
Protein 3.71g 7%
Vitamin C 2.3mg 4%
Calcium 31.5mg 3%
Amount Per 100 g
Calories 113.76 Kcal (476 kJ)
Calories from fat 84.73 Kcal
% Daily Value*
Total Fat 9.41g 29%
Cholesterol 7.95mg 5%
Sodium 64.89mg 5%
Potassium 117.94mg 5%
Total Carbs 6.09g 4%
Sugars 0.79g 6%
Dietary Fiber 1.1g 9%
Protein 1.83g 7%
Vitamin C 1.2mg 4%
Calcium 15.5mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.8
  • 6

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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