Roasted Parmesan Creamed Onions
4 medium yellow onions
Salt & pepper
1 cup heavy cream
1/4 cup of white wine
Parmigiano-Reggiano or Parmesan, finely grated
Preheat oven to 375.
Peel and slice the onions into 1/4-inch thick slices. Carefully place them on a parchment lined baking sheet, keeping the rings intact. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 15 minutes.
While the onions are roasting, place the heavy cream and wine in a small saucepan and simmer until it starts to bubble around the edges. Remove from heat and set aside.
After 15 minutes, remove the onions from the oven and raise the temperature to 450. Carefully transfer the onions to a shallow baking dish, again keeping the rings intact. Slowly pour the cream sauce over the onions. Sprinkle each onion with the grated cheese.
Cover baking dish with foil and return to the oven for another 20 minutes. Remove foil and let the onions continue to cook until brown and caramelized, about 5 more minutes.
First Lisa made these beauties. Then Amy. They both ranted and raved about them. And when two long-time food friends and fellow onion lovers both make a dish and rant and rave about how great it is, you make it, right?
And ohhhh good lord I’m so glad I did. These were ridiculously fantastic. I needed to let mine brown a bit more at the end, but there’s always next time. And there will be many next times.
Like Amy’s, only half of mine made it to the table because I couldn’t stop, um, sampling. Make ’em. Make ’em tomorrow and the next day and the day after that for lunch with crusty bread and nothing else and don’t even share.