Roasted Parmesan Onions
by Dawn T in Rouxbe RecipesOnions are first roasted and then baked with white wine, cream and Parmesan cheese. As the onions bake their strong flavor melts away and becomes sweet and irresistible.
Onions are first roasted and then baked with white wine, cream and Parmesan cheese. As the onions bake their strong flavor melts away and becomes sweet and irresistible.
Preheat oven to 375°F or (190°C)
Peel and slice the onions into approximately 1/4 inch-thick rings.
Lightly grease a baking sheet and then spread the onions out flat. Drizzle with a bit more olive oil and season with salt and pepper.
Place into the oven and roast for about 15 to 20 minutes, or until the onions just start to brown.
While the onions are roasting bring the cream, white wine and nutmeg to a simmer over medium heat.
As soon as you see bubbles around the edges remove from the heat and set aside.
I often infuse the cream with fresh sage or a few sprigs of fresh thyme. Then just before I pour the sauce over the onions I remove the herbs.
Once the onions are done, turn the heat down to 325°F (or 160°C). Transfer the onions to an ovenproof casserole dish (you can flip them over if you like, as the underside will have more color). Pour the sauce over the onions, cover with aluminum foil and place back into the oven. Bake for approximately 30 to 40 minutes, or until the onions are soft and very tender. Use a knife to test this, it should go through with no resistance.
To finish the dish increase the oven temperature to 475°F (or 220°C) and remove the onions from the oven while it reheats. Remove the foil from the dish, grate a bit of Parmesan cheese over each onion and then place back into the oven, uncovered. Let cook for 3 to 5 minutes, or until the cheese and onions start to caramelize. Serve hot and enjoy.
This is a quick and inexpensive side to whip together. The onions are quite rich so just a few pieces each is fine. This recipe can also easily be halved.
