2 lbs. Cipollini Onions
1/2 cup heavy cream
2 cloves garlic
2 sprigs rosemary
1/2 cup sliced blanched almonds
1/2 cup finely grated hard cheese
salt & pepper to taste
Peel onions and cut into bite-sized wedges. Place in oiled casserole dish. Put garlic through a press into cream and mix well. Pour over onions. Add rosemary. Sprinkle cheese, almonds, and salt and pepper over top. Bake covered at 350° for 20 minutes. Remove cover and bake until tender, another 20-30 minutes.