Rosemary Baked Vidalia Onions with Alfredo Sauce Directions
Preheat oven to 425˚F.
Place the onions in a deep casserole dish. Season with salt and pepper. Top each onion with a tablespoon of butter and a sprig of rosemary. Drizzle with olive oil. Wrap the casserole dish with aluminum foil and bake for 30 minutes. Reduce heat to 350˚F, and bake for another 30 minutes.
Combine the last ½ tablespoon of butter and the garlic in a small saucepan over medium-high heat. Cook, stirring, until the garlic has softened but not browned. Pour in the heavy cream and bring to a boil. Reduce heat to low, and cook, stirring, until reduced by half. Fold in the grated Parmesan, and stir until melted and combined. Taste, and adjust seasoning if needed.
Top each onion with a tablespoon of the alfredo sauce and minced chives and rosemary. Serve immediately, with more of the sauce on the side.