Tuesday, January 22, 2013

Deep South Eats: Roasted Parmesan Creamed Onions


How many of you as children thought that onions were the worst thing you might find hidden within your dinner? Come on now...don't be shy with raising those hands. I remember times that I simply refused dinner just from thinking I spied an onion. Twenty years later I am realizing that payback has a rather ironic sense of humor as I regularly hear at dinner "now this doesn't have any onions does it?"

Who would have thought that 8 year old girl would grow up to one day eat whole slices of roasted onions as a side dish? These beauties were truly amazing. I could have feasted off the entire pan, but I am sure there is some sort of onion-induced sickness that could occur after ingesting that quantity. Mark was even a true fan (while the older nut thought I was committing a crime just asking her if she would like to try it). Mark and I commented how great these Roasted Parmesan Creamed Onions would be on top of a thick, juicy steak.

Ingredients:

  • 4 medium to large yellow onions
  • Olive oil
  • Kosher salt
  • Fresh ground black pepper
  • 1 cup heavy cream
  • 1/4 cup dry white wine
  • 1 cup fresh grated Parmesan cheese
Directions:
  • Preheat oven to 375 degrees.
  • Peel and slice onions into 1/4 inch slices. Place on a parchment lined baking sheet while keeping the rings of the onion slices intact and drizzle evenly with olive oil. Sprinkle generously with salt and pepper.
  • Roast in preheated oven for 15-20 minutes. While the onions are roasting, combine the heavy cream and white wine in a small saucepan over med-low heat and simmer until it begins to bubble. Remove from heat.
  • Remove roasted onions from oven and turn oven temperature to 450 degrees. Carefully transfer onions to a shallow baking dish taking care to keep the rings intact. This is best done using a wide spatula. Slowly pour prepared cream sauce over the onions and sprinkle the top of each onion slice generously with Parmesan cheese.
  • Cover baking dish with foil and return to oven for 20 minutes. Remove the foil and bake 5 more minutes or until cheese on top of onions is lightly browned and caramelized.
Original recipe from The Cutting Edge of Ordinary

Ever have questions or want to request a recipe or tutorial, comment or email me at deepsouthsweets@gmail.com. You can also visit Deep South Sweets on Facebook or follow me on Pinterest!


blog signature - 4/2011

Wednesday, January 2, 2013

Deep South Words to Live By: 2013

I'm back!
What a beautiful whirlwind our family has experienced since I last touched the blog.
Our family has been busy....we grew from three to four in the blink of an eye.
We adopted a precious daughter in October.
I won't be speaking of it too much in the public domain of blog-dom (for privacy and security purposes),
But here and there I will give you glimpses into the story God gave our family of faithfulness.

2012 was BIG.
2013 seems impossible to be any better.
Rather than set unreachable goals for myself this year,
I found a simple phrase of which I aspire to live by in 2013.


Join me back at Deep South Sweets for 2013.
There will be food, Southern fun, and faith.

Love,
R

Ever have questions or want to request a recipe or tutorial, comment or email me at deepsouthsweets@gmail.com. You can also visit Deep South Sweets on Facebook or follow me on Pinterest!

blog signature - 4/2011