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.
- 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
- 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
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