Roasted Parmesan Creamed Onions

Roasted Parmesan Creamed Onions


4 medium yellow onions
Olive oil
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.


15 thoughts on “Roasted Parmesan Creamed Onions

  1. They look delicious, but how to you eat them? Just as a side? Also would probably be delicious on crusty bread with bacon jam and a fried egg. Just sayin'.


  2. Ridiculously fantastic…and also ridiculously easy, right? I love a dish that has this much flavor, with minimal ingredients and prep. What did you decide to serve it with? 1st time I made chicken, 2nd time steak, 3rd time…I made it all by itself for lunch 😀


  3. Amy – I remember you said you ate them for your own lunch, which is why I recommended it. Lucky girl! And yes, very, very easy, so all the better.

    Lisa – Thanks for getting the ball rolling on these. So good.

    April – I asked Amy the same thing! I made mine as a side dish to thick cut pork chops with garlic thyme pan sauce and roasted carrots. However, I also ended up making roasted potatoes for Steve because he doesn't think of onions as a second “side dish.” To him, they are a garnish. So it all depends how many you want to eat, I suppose. 🙂


  4. Oh glory! It's like my favorite ingredients came together for a party in my honor or something! I love onions, and my heart is actually beating faster at the idea of drenching them in wine, Parmesan, and cream. Yum!!!


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