Recipes > Roasted Parmesan Onions
- Serves: 4 to 6
- Active Time: 15 mins
- Total Time: 1 hr
- Views: 44,503
- Success Rating: 92% (?)
Steps
Step 1: Preparing the Onions
- 4 medium yellow onions
Method
Preheat oven to 375°F or (190°C)
Peel and slice the onions into approximately 1/4" -inch thick rings.
Step 2: Roasting the Onions
- freshly ground black pepper (to taste)
- kosher salt (to taste)
- 2 tbsp olive oil
Method
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.
Step 3: Preparing the Sauce
- 1 cup heavy cream
- 1/4 cup white wine (or vermouth)
- 1/8 tsp freshly grated nutmeg (or ground nutmeg)
Method
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.
You can also infuse the cream with fresh sage or a few sprigs of fresh thyme. Remove the herbs just before pouring the sauce over the onions.
Step 4: Baking the Dish
Method
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.
Step 5: Finishing the Dish
- 1/4 cup Parmigiano-Reggiano cheese
Method
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.
Chef's Notes
- by Dawn Thomas
- •
- April 3, 2009
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.
6 Comments
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For Easter supper we had the "Baked Parmesan Onions". Oh my gosh - they were the very BEST! Everyone loved them and they were unfortunately devoured (no left-overs for me the next day). They were so sweet. Who ever knew that onions could be that good. Thanks Rouxbe for that wonderful recipe. Jane -
I have several recipes for onions most of them are large onions stuffed with various fillings and baked ( Italian style ) but this one is over the top. There was not a negative comment from anyone at the table, just raves and pleas for more. This is going to be a regular at my house and will be served as a side with company dinners very often. Thanks Dawn, Jim Bridges -
And I'm not trying to promote my own recipe :-)... I love both of these onion dishes. http://rouxbe.com/recipes/1188 -
I love onions anyway and this is simply the best recipe ever. Will become a staple at my house for sure. -
What an amazing dish! I would have never thought onions could taste so good! -
I did these tonight and used them as a bed for pan fried scallops with bacon match sticks as a finish. Served them with smoked then reverse seared beef tenderloin covered with sauteed mushrooms in red wine sauce. Decadent!!
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