Dive into a flavorful world where sweet onions meet Parmesan, cream, and wine, creating an ambrosial side dish perfect for elevating any meal.
Now, darling reader, sit tight. This isn’t just a recipe; it’s a snippet from my life’s scrapbook. Picture it: Sicily, 1995… Just kidding, it wasn’t Sicily. It was a small town where I once mistakenly bought way too many sweet onions. With a dinner party lurking around the corner, panic set in. Wine glass in hand (because, well, that’s how I handle every culinary emergency), inspiration struck. Why not bring together the best of flavors? And that, my friends, was the birth of Roasted Parmesan Creamed Onions. A dish that made my guests go, “Wow! Who ARE you?” To which I simply replied, “Just a genius with onions.” 🍷
Ah, where to start with this culinary masterpiece? Firstly, it’s a surprisingly easy dish that makes you look like a gourmet chef from some high-end show. Secondly, the combination of the rich cream, aromatic wine, and sharp Parmesan perfectly complements the natural sweetness of those roasted onions. Finally, it’s versatility, baby! This dish doesn’t discriminate; it’s a perfect accompaniment for steak, pork, chicken, or even that tofu dish you’ve been dying to try.
Ingredients For the Roasted Parmesan Creamed Onions:
- Onions: Sweet onions are your best friend here; they caramelize beautifully and bring out the dish’s natural sugars. Think Vidalia or Walla Walla.
- Olive Oil: Extra-virgin is the key. It’s like the Chanel No. 5 of oils. Always in style.
- Wine: A good dry white wine will do. If you wouldn’t drink it, don’t cook with it. Cheers!
- Parmesan: Grate it fresh! That pre-packaged stuff? For a dish as royal as this, we say nay.
How To Make Roasted Parmesan Creamed Onions:
- Step 1: Setting the Mood – Preheat that oven to 375 degrees F. Like prepping for a date, it needs to be hot and ready.
- Step 2: The Onion Catwalk – Lay those sliced onions on a parchment-lined baking sheet, ensuring the rings are intact, kind of like putting on hoop earrings. Drizzle with that fancy olive oil and season generously. Roast these divas for 15 minutes.
- Step 3: Wine Time! – While the onions do their thing, combine the heavy cream and wine in a saucepan. Let it bubble at the edges, then remove from heat. Bubbles mean it’s party time!
- Step 4: Temperature Tweak – After your onions’ debut, crank up the heat to 450 degrees F.
- Step 5: Assemble and Impress – Gently transfer your onions to a baking dish, pour the cream mixture over them, and top with Parmesan. Think of it as dressing them in a fancy gown.
- Step 6: The Grand Finale – Cover the dish with foil and let it grace the oven for another 20 minutes. Remove the foil and allow the onions to get golden for 5 minutes. This is their encore!
Got leftovers? Well, aren’t you a lucky duck! Store your masterpiece in an airtight container in the fridge for up to 2 days. When you’re ready to relive the magic, warm it up in the oven or microwave. Pro tip: If using the microwave, cover the dish with a damp paper towel to keep those onions from drying out.
Variations and Playful Twists:
Feeling adventurous? Why not?!
- Cheese: Swap out Parmesan for Gruyère or Asiago for a different kick.
- Vino: Red wine can be an interesting substitute. Go for a light-bodied one, though.
- Herbs: Toss in some fresh thyme or rosemary for an aromatic punch.
- Veggie Love: Mix in some mushrooms or bell peppers for added texture and flavor.
And that’s all, folks! Remember, cooking is all about having fun and experimenting. So, put on that apron, pour yourself a glass of wine, and get cooking! Cheers to onions, cheese, and all things delicious! 🍷🧅🧀
- 4 large Vidalia or Walla Walla onions peeled and sliced to a thickness of 1/4 inch
- 3 tablespoons of extra-virgin olive oil
- Salt and freshly ground black pepper to taste
- 1 cup of heavy cream
- 1/4 cup of dry white wine
- 1/4 cup of freshly grated Parmesan cheese
- Preheat the oven to a temperature of 375°F (190°C).
- Arrange the onion slices on a baking sheet lined with parchment paper, ensuring that the rings remain intact. Evenly drizzle the olive oil over the onions and season them with salt and pepper. Place the baking sheet in the preheated oven and allow the onions to roast for a duration of 15 minutes.
- Concurrently, in a small saucepan, combine the heavy cream and white wine. Place the saucepan over medium heat and let the mixture simmer until bubbles appear around the edges. Once this is achieved, remove the saucepan from the heat and set aside.
- After the onions have roasted for the aforementioned duration, remove them from the oven. Adjust the oven’s temperature setting to 450°F (232°C).
- Transfer the roasted onions to a shallow baking dish, ensuring that the rings are still intact. Pour the previously prepared cream and wine mixture evenly over the onions. Subsequently, sprinkle the grated Parmesan cheese atop each onion slice.
- Cover the baking dish with aluminum foil and place it back into the oven. Allow the onions to bake for an additional 20 minutes. After this period, remove the aluminum foil and continue baking for another 5 minutes, or until the onions attain a brown and caramelized appearance.