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

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