This recipe comes from one of my favorite blogs, "The Cutting Edge of Ordinary". I just love the author,Lisa and her sincere writing, her straight forward, warm style, great photos and of course her comforting, delicious recipes. These Parmesan Creamed Onions are hands down one of the best tasting foods around. Even if you are not a fan of onions, you will love this dish! The onions are so sweet and creamy...To. Die. For!
The first time I made these, I served them as an appetizer with slices of baguettes and we were so full from eating the entire pan, that there wasn't much room left for the main course. We used the bread to sop up all the melted cheese and cream in the pan...absolutely divine! I made them again for 4th of July with a very large Maui Onion I'd picked up from a local farm. (Yes, I turned on the oven in the middle of summer, but it was so worth it.) I topped our burgers with these amazing onions and they transformed our burgers to super-delicious-amazing-burger status with the flip of the spatula! Don't take my word for it, try this recipe and wait for the praise. Enjoy!Parmesan Creamed Onions
(recipe from The Cutting Edge of Ordinary)4 medium or large yellow onion
olive oil
salt and pepper
1 cup heavy cream
1/4 cup white wine
Parmesan cheese
Peel and slice onions into 1/4 inch rounds. Carefully place them on a parchment lined cookie sheet, keeping the rings intact. Drizzle with olive oil and season with salt and pepper. Roast in 375 degree oven for 15 minutes.
While onions are roasting, place heavy cream and wine in a small saucepan and simmer until it starts to bubbles around the edges. Remove from heat and set aside.
After the onions are out of the oven, carefully transfer them to a shallow baking dish, taking care to keep the rings intact. Slowly pour the cream sauce over the onions. Add additional black pepper if you'd like. Raise the oven temp to 450 degrees. Sprinkle each onion with Parmesan cheese. Cover pan with foil and return to the oven for another 20-25 minutes. Remove the foil and let onions brown and caramelize for an additional 5 minutes.
the last time I had this, I could not stop eating it. so addictive. jose.
ReplyDeleteThank you, glad you like them,
DeleteThank you so much. I'm glad you like it.
ReplyDeleteLori thanks for posting this and your kind words! I have these onions in the oven as I type! Getting them ready for Thanksgiving. So glad you enjoyed them too!
ReplyDeleteOh Lisa...I'm so happy to hear from you! Thank you so much for your amazing blog and recipes and your photos are just stunning. These Parmesan Creamed Onions of yours are so so delicious, they're incredible. Thank you again for the great recipe. Happy Thanksgiving to you and your family.
Delete
ReplyDeleteWhy does the photo show so few onion rings in the pan? If you use 4 onions cut into 1/1 inch thickness you will have more rings. Do you use a couple of 9x13 baking dishes and double the cream sauce?
Why does the photo show so few rings? If you use 4 vidalia
Thank you for noticing. Yes, you are correct that I have too few onion slices in the picture with the recipe asking for 4 medium onions. The recipe is written if you use medium-sized onions, however the onion I used this particular day was a huge grapefruit sized Maui onion that I got from a farm. The rings took up so much space in the pan that I had to add a regular sliced onions to fill in around the very large Maui onion slices. Thank you for commenting and sorry for the confusion.
ReplyDeleteLori
Do they need to be placed ina single layer or can they overlap?
ReplyDeleteI've always placed them in a single layer, but I'm sure you can overlap them. If you do, add a little bit more of the cream mixture so they are somewhat coated.
DeleteLori
Do I need to put wine?
ReplyDeleteNo you can definitely omit the wine if you don't care for it. Just increase your cream by 1/4 cup.
DeleteLori
What about a healthier version? Has anyone tried to use coconut cream instead of the heavy cream? Slightly lactose intolerant
ReplyDelete