Sweet onions roast until tender, then bathe in a lush Parmesan cream and bake to a bubbly, golden finish. Elegant, cozy, and shockingly simple.
When onions get the spotlight, magic happens. A gentle roast coaxes out their sweetness, then a quick stovetop cream enriched with Parmesan turns the pan into pure velvet. Back into the oven they go until the edges caramelize and the top turns beautifully golden. Set this on the table with roast chicken or steak—or let it steal the show all on its own.
What Ingredients Will You Need
- sweet onions
- heavy cream
- white wine
- Parmesan cheese
- butter
- olive oil
- garlic powder
- cayenne pepper
- salt
- black pepper
How To Make Roasted Parmesan Creamed Onions (Follow The Steps Below)
1. Prep & first roast
Heat the oven to 375°F. Slice onions and arrange in a 9×13-inch baking dish. Drizzle with olive oil; season with salt and pepper. Roast 15 minutes until just softened.
2. Make the cream
While the onions roast, melt butter in a saucepan over medium heat. Stir in heavy cream, a splash of white wine, garlic powder, and a pinch of cayenne. Let it gently simmer so the flavors meld.
3. Bake to bubbly
Raise oven temp to 450°F. Pour the hot cream over the onions and shower with Parmesan. Cover the dish with foil and roast 20 minutes; uncover and roast 5–10 minutes more until the onions are caramelized at the edges and the cheese turns golden. Serve hot.
Serving Ideas
Rich enough to headline with crusty bread and a green salad, but it also pairs perfectly with roasted meats.
Tips
- Cut size = texture: Thicker slices stay a bit toothsome; thinner slices go ultra-soft and jammy.
- Wine swap: If you prefer no alcohol, use chicken or vegetable stock. Reduce it briefly before adding cream for body.
- Parmesan power: Finely grate for better melt and even browning; a little extra on top never hurts.
- No curdling: Keep the cream at a gentle simmer (not a hard boil) so it stays silky.
- Make-ahead: Roast the onions and make the sauce earlier in the day; combine and do the final bake before serving.
FAQs
Can I use red or yellow onions?
Yes—yellow onions are classic; red onions add color and a slightly different sweetness.
Will this work without wine?
Absolutely. Sub equal stock plus a squeeze of lemon at the end to brighten.
How do I reheat leftovers?
Cover and warm in a 350°F oven until hot; add a spoon of cream if it looks tight.