Baked Pumpkin With Cream Onions Recipes

ONIONS BAKED WITH ROSEMARY AND CREAM

Onions Baked with Rosemary and Cream image

A wonderful aromatic blend of onions and rosemary perfect for Thanksgiving dinner or any holiday feast. I first tried this dish during the holidays last year and everyone wanted the recipe--it was the hit of the dinner.

Provided by rowdy

Categories Side Dish Vegetables Onion

Time 2h20m

Yield 6

Number Of Ingredients 6

Ingredients

6 medium yellow onions, with peel
2 cups chicken stock
1 tablespoon extra-virgin olive oil
salt and pepper to taste
3 sprigs fresh rosemary, chopped
½ cup heavy cream

Steps:

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.
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.

Nutrition Facts : Calories 136.7 calories, Carbohydrate 11.2 g, Cholesterol 27.4 mg, Fat 9.9 g, Fiber 1.9 g, Protein 1.8 g, SaturatedFat 5 g, Sodium 240.6 mg, Sugar 4.9 g

PEARL BAKED CREAM ONIONS

Pearl Baked Cream Onions image

Pearl onions are baked with butter, cream and crushed crackers.

Provided by sal

Categories Side Dish Vegetables Onion

Time 55m

Yield 6

Number Of Ingredients 6

Ingredients

4 cups pearl onions
½ teaspoon salt
½ teaspoon pepper
⅓ cup butter, melted
2 ½ cups crushed buttery round crackers
1 ⅓ cups heavy cream

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place onions in a 2 quart casserole dish and season with salt and pepper. Pour melted butter over onions and sprinkle crushed crackers on top. Pour cream over crackers.
Bake in preheated oven for 50 minutes.

Nutrition Facts : Calories 835.7 calories, Carbohydrate 75.9 g, Cholesterol 99.5 mg, Fat 55.9 g, Fiber 1.9 g, Protein 8.4 g, SaturatedFat 23.8 g, Sodium 1165.5 mg, Sugar 10.5 g

BAKED PUMPKIN WITH CREAM & ONIONS

Baked pumpkin with cream & onions image

Try this impressive side dish as an autumnal accompaniment to roast chicken

Provided by James Martin

Categories Dinner, Side dish

Time 2h40m

Number Of Ingredients 8

Ingredients

1 whole pumpkin or squash (about 1.5kg/3lb 5oz) or 6 Baby Boos or munchkins
2 onions , chopped
25g butter
1 tbsp soft light brown sugar
10 sage leaves, finely chopped
125ml double cream
50g gruyère or vegetarian alternative, grated
25g breadcrumbs

Steps:

Cut the top(s) off the pumpkin or squash to make a lid. Scoop out all the seeds from the inside and discard.
Heat oven to 180C/160C fan/gas 4. Gently cook the onions in the butter until very soft but not browned. Stir in the sugar and sage for a few mins. Take off the heat and add the cream, cheese and breadcrumbs with lots of seasoning. Spoon into the pumpkin or squash, then replace the lid(s). Wrap in foil, place on a baking sheet and bake the large pumpkin for 1½ hrs or minis for 40 mins, then carefully remove the foil. Continue to bake for 30 mins more until really soft and tender when poked with a small knife. Serve one mini pumpkin per person, or spoon wedges from a large one, spooning the creamy filling onto plates.

Nutrition Facts : Calories 230 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.31 milligram of sodium

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