Description
This Roasted Parmesan Creamed Onions recipe features tender caramelized onions baked to perfection and smothered in a rich and creamy Parmesan garlic sauce. It’s a comforting, elegant side dish perfect for elevating any meal with savory, cheesy goodness and fresh herb notes.
Ingredients
Scale
Onions
- 4 large yellow or sweet onions, peeled and sliced into ½-inch thick rings
- 2 tablespoons olive oil
- Salt and pepper, to taste
Parmesan Cream Sauce
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon thyme (fresh or dried)
- 2 tablespoons unsalted butter
- Salt and pepper, to taste
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a large baking dish with olive oil or butter to prevent sticking.
- Prepare the Onions: Toss the sliced onion rings with olive oil, salt, and pepper, ensuring each ring is evenly coated. Spread the onions out in a single layer in the prepared baking dish.
- Roast the Onions: Roast the onions in the oven for 25-30 minutes until they soften and begin to caramelize around the edges, enhancing their natural sweetness.
- Make the Parmesan Cream Sauce: While onions roast, heat a saucepan over medium heat and melt the butter. Stir in the heavy cream, garlic powder, and thyme, simmering gently for 2-3 minutes until slightly thickened. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
- Combine and Bake: Pour the prepared Parmesan cream sauce over the roasted onions in the baking dish, coating them evenly. Return the dish to the oven and bake for an additional 10-15 minutes until the sauce is bubbly and the top is golden brown.
- Serve: Remove from oven and garnish with chopped fresh parsley if desired. Serve warm as a delicious, elegant side dish.
Notes
- Use sweet onions like Vidalia for a milder, sweeter flavor or yellow onions for more sharpness.
- Fresh thyme adds bright herbal notes, but dried thyme works well if fresh isn’t available.
- For a richer dish, substitute half-and-half with heavy cream for the sauce.
- This dish pairs wonderfully with roasted meats, poultry, or vegetarian mains.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently.
