Transform humble onions into a luxurious side dish that will have everyone at the table asking for seconds. These roasted Parmesan creamed onions strike the perfect balance between sweet and savory, with a golden, crispy top and a melt-in-your-mouth center.
This elegant dish combines the natural sweetness of caramelized onions with rich cream and nutty Parmesan cheese, creating a comforting side that pairs beautifully with almost any main course.
Why You’ll Love This
- Simple ingredients transformed into an impressive dish
- Can be prepared ahead and baked just before serving
- Naturally gluten-free and vegetarian-friendly
- Perfect balance of creamy interior and crispy topping
- Makes ordinary onions extraordinary
Ingredients
- 4 large Sweet Onions, peeled and then sliced ½ inch thick
- 3 tbsp extra virgin Olive Oil
- 1 cup heavy cream
- ¼ cup white wine
- ¼ cup Grated Parmesan Cheese
- Salt and Pepper (to taste)
Instructions
- Preheat oven to 375°F (190°C)
- Peel onions and cut into quarters through the root end
- Place onions in a baking dish and dot with butter
- Pour cream over onions and sprinkle with garlic, thyme, salt, and pepper
- Cover with foil and bake for 30 minutes
- Remove foil, sprinkle with Parmesan cheese
- Bake uncovered for 15 minutes until golden brown
- Let rest 5 minutes before serving
Tips & Variations
- Use sweet onions for a milder flavor profile
- Add a pinch of nutmeg to the cream for extra warmth
- Substitute Gruyere or Romano cheese for the Parmesan
- Make ahead up to the cheese step and refrigerate for up to 24 hours
- For extra richness, add a splash of white wine to the cream
Serving Suggestions
These creamed onions make an excellent accompaniment to roasted meats, especially beef tenderloin or roast chicken. They’re also delicious alongside a holiday turkey or ham, and the leftovers can be repurposed into a fantastic soup base.
Notes
- Leftovers keep well refrigerated for up to 3 days
- Look for onions that are firm and heavy for their size
- The dish is done when onions are tender when pierced with a knife
FAQs
- Can I make this with different types of onions?
Yes, any variety works, though yellow or sweet onions provide the best results. - Can I use half-and-half instead of heavy cream?
While possible, heavy cream produces the best texture and prevents curdling. - How do I prevent the top from burning?
If the top browns too quickly, cover loosely with foil while finishing the cooking time. - Can this be made in advance?
Yes, prepare up to adding the cheese, then refrigerate and finish baking just before serving.
Servings4
Prep15 min
Cook45 min
Calories—
Ingredients
- 4 large Sweet Onions, peeled and then sliced ½ inch thick
- 3 tbsp extra virgin Olive Oil
- 1 cup heavy cream
- ¼ cup white wine
- ¼ cup Grated Parmesan Cheese
- Salt and Pepper (to taste)
Steps
- Preheat oven to 375°F (190°C)
- Peel onions and cut into quarters through the root end
- Place onions in a baking dish and dot with butter
- Pour cream over onions and sprinkle with garlic, thyme, salt, and pepper
- Cover with foil and bake for 30 minutes
- Remove foil, sprinkle with Parmesan cheese
- Bake uncovered for 15 minutes until golden brown
- Let rest 5 minutes before serving
Notes
- Leftovers keep well refrigerated for up to 3 days
- Look for onions that are firm and heavy for their size
- The dish is done when onions are tender when pierced with a knife
