Saturday, April 29, 2017

Roasted Parmesan Creamed Onions

I made these to go with BBQ ribs. We really liked these.

Roasted Parmesan Creamed Onions

4 medium to large sweet onions, peeled, sliced 1/4-inch thick
3 tablespoons olive oil
Salt and pepper
1 cup heavy cream
1/4 cup of white wine Beth used chicken broth
1/4 cup grated Parmesan cheese

1. Preheat oven to 375.

2. Carefully place onions onto parchment lined baking sheets, keeping the rings intact. Drizzle with olive oil and season with salt and pepper. Roast for 15 minutes.

3. While the onions are roasting, place the heavy cream and wine in a small saucepan and simmer until it starts to bubble around the edges. Remove from heat and set aside.

4. Once onions are removed from oven, raise the temperature to 450.

5. Carefully transfer them to a shallow baking dish, again, keeping the rings intact. Slowly pour the cream sauce over all the onions. Sprinkle each onion with the Parmesan cheese.

6. Cover baking dish with foil and return to the oven for another 20 minutes. Remove foil and cook for another 5 minutes, letting the onions get brown and caramelized.

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