Adding cream at the last minute softens the rosemary's pungency.
- 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
- 1⁄2 cup heavy cream
Preheat oven to 425°. Slice about 1⁄4" off the bottoms and tops of the onions so that they will sit upright; then slice in half crosswise. Arrange onions skin side down (cut side up) in a baking dish.
Pour chicken stock over and around the onions in baking dish. Drizzle oil over the onions, then liberally season with salt and pepper. Scatter rosemary over the onions and into the stock in the baking dish.
Transfer baking dish to oven and bake, basting often with the stock, until onions are soft when pierced with the tip of a paring knife and stock has been reduced by about three-quarters, 1–1 1⁄4 hours.
Remove baking dish from oven and pour cream over onions. Return dish to oven and bake until pan juices have thickened slightly and tops of onions have browned, 20–30 minutes more.