Melissa RayneWANT TO SAVE THIS RECIPE?
You know those dishes where only half of it reaches the table…because you kept tasting? Yeah, this is one of those. The dish provides comfort through sweet and tender onions that become soft from roasting while being coated in a velvety Parmesan cream sauce.
I enjoyed this dish so much during its first preparation that I decided to cook it three times in one week. A single serving of this dish will make you rediscover your love for onions.
Why You’ll Love This Recipe
- Ridiculously simple: Just a few basic ingredients and no fancy steps.
- Big flavor: Sweet onions, a splash of white wine, and plenty of Parmesan.
- Perfect for holidays or weeknights: Looks elegant, but couldn’t be easier.
- Family-friendly: Even picky eaters will go back for seconds.
Ingredients
- 4 large sweet onions, peeled and sliced into ½-inch thick rounds
- 3 tablespoons extra virgin olive oil
- 1 cup heavy cream
- ¼ cup white wine
- ¼ cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions
1. Prep & Roast the Onions:
Preheat your oven to 375°F (190°C). The preparation includes placing parchment paper inside a baking dish to make cleaning up later simpler. Position the onion slices in the dish, maintaining their ring formation, and avoid breaking them apart. Apply olive oil to the onions, followed by a liberal application of salt and pepper for seasoning.
2. Roast:
Place the dish into the oven to roast for 15 to 20 minutes until the onions are soft .
3. Make the Cream Sauce:
The oven time allows you to heat heavy cream and white wine in a small saucepan until it simmers. The heat needs to be set at medium for the sauce to simmer softly. Turn off the heat when you notice bubbles near the edges and place the mixture aside.
4. Creamy Assembly:
After oven roasting , take the onions out and move them (with their rings still together) to a new baking dish. The warm cream mixture should be poured over the onions while they are in the dish slowly. The Parmesan cheese should be distributed uniformly across all parts of the dish.
5. Bake Again:
Place the covered dish under foil in the oven for twenty additional minutes. After removing the foil, carefully place the dish back in the oven for 5 to 10 minutes to achieve a golden-brown top and bubbly onions and caramelized texture.
6. Serve & Savor:
The onions should cool down for a short time before serving because they will be extremely hot. Add a small amount of cream sauce over the dish before it disappears.
Tips & Tricks
- The recipe requires Vidalia or Walla Walla sweet onions, but regular yellow onions will also deliver excellent results.
- Additional richness can be achieved by adding mozzarella cheese to the Parmesan cheese.
- White wine provides depth to the dish, but you can substitute it with chicken broth to avoid using alcohol.
- Let the roasting process continue without interruption because slow heating produces tender onions that are extremely sweet.
FAQ
1. Can I make this ahead?
Absolutely! Cover the assembled dish, including the cream sauce, then place it in the refrigerator. Before serving warm, it according to the baking instructions, while extending the time if the dish is taken from the refrigerator.
2. What if I don’t have white wine?
Chicken broth or even a splash of water will work in a pinch.
3. How do I store leftovers?
Store the dish under tight coverage in the refrigerator for no more than three days. To warm the dish, use either your oven or microwave.
4. Is this dish gluten-free?
Yes! The gluten-free status of your Parmesan and wine must be confirmed before use.
WANT TO SAVE THIS RECIPE?
