Onions Baked With Rosemary and Cream

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

* Per serving · 4 servings · Values may vary.

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