Onions Baked With Rosemary and Cream

• 6 medium yellow onions
• 1 12 cups chicken stock or 1 12 cups vegetable broth
• 14 cup dry white wine
• 1 tablespoon extra virgin olive oil
• salt, to taste
• ground black pepper, to taste
• 3 sprigs fresh rosemary, chopped
• 12 cup heavy cream
• 18 teaspoon freshly grated nutmeg

1. Preheat oven to 425F.
2. Slice 1/4" off the top and bottom of each onion so they will stand flat.
3. Cut each onion in half.
4. (Leave the outer skins on to help hold the onion together - your guests will scoop the onion out of the skins.)
5. Arrange cut-side up in a baking dish.
6. Pour in chicken broth and white wine, drizzle with olive oil and season liberally with salt, pepper and rosemary.
7. Cover with aluminum foil and bake 45-60 minutes, until onions can be pierced by a knife.
8. (You can cool to room temperature and refrigerate up to 2 days at this point.
9. Return to room temperature before proceeding.
10. ).
11. Pour cream over onions.
12. Sprinkle with nutmeg and return pan to oven, uncovered.
13. Bake 30-45 minutes until juices thicken and onions brown.

yellow onions, chicken, white wine, extra virgin olive oil, salt, ground black pepper, rosemary, heavy cream, nutmeg

Taken from www.food.com/recipe/onions-baked-with-rosemary-and-cream-336051 (may not work)