Roasted Creamed Onions

Ingredients

• 4 yellow or sweet onions (large, peeled, sliced 1/4-inch thick)
• 3 tbsp extra-virgin olive oil
• salt (to taste)
• black pepper (to taste)
• 1 cup heavy cream
• 0.25 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 0.25 cup Parmesan cheese (grated, preferably fresh off the block)

Steps

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Carefully place the sliced onion rings onto parchment-lined baking sheets, making sure to keep the rings intact as much as possible.

3. 3

   Drizzle the onions with the extra-virgin olive oil and season with salt and pepper to taste.

4. 4

   Roast the onions in the preheated oven for 15 minutes.

5. 5

   While the onions are roasting, combine the heavy cream and dry white wine in a small saucepan over medium heat.

6. 6

   Simmer the cream mixture until it just starts to bubble around the edges. Remove the saucepan from the heat and set aside.

7. 7

   Remove the onions from the oven and increase the oven temperature to 450°F (230°C).

8. 8

   Carefully transfer the roasted onions to a shallow baking dish, maintaining the ring structure.

9. 9

   Slowly pour the warm cream and wine sauce over all the onions in the baking dish.

10. 10

    Sprinkle the grated Parmesan cheese evenly over the top of each onion slice.

11. 11

    Cover the baking dish tightly with aluminum foil and return it to the oven for 20 minutes.

12. 12

    Remove the foil and continue to cook for another 5 minutes, or until the onions are browned, caramelized, and the sauce is bubbly.

Notes

If you need to avoid alcohol, chicken broth can be used in place of the white wine, though the flavor will be less rich. For the best results, use fresh Parmesan cheese rather than the pre-grated variety in plastic tubs. Serve immediately while the texture is smooth and creamy. Leftovers can be used as a dip or mixed into pasta.

Nutrition per serving

• side dish
• appetizer
• roasted
• vegetarian
• holiday
• onions
• creamed
• baked