About This RecipeRoasted Parmesan Creamed Onions is a side dish that combines the natural sweetness of roasted onions with a rich, creamy, and cheesy sauce. The preparation involves roasting whole onions to enhance their flavor before combining them with a Parmesan-infused cream sauce. The dish is finished in the oven until bubbly and golden brown.Why You’ll Love This RecipeThis recipe transforms the humble onion into a decadent side dish. The roasting process caramelizes the onions, creating a deep, sweet flavor that contrasts with the savory, salty Parmesan cream sauce. The final texture is creamy and tender, making it a suitable accompaniment to roasted meats or a holiday meal. The recipe utilizes straightforward techniques for a consistently reliable result.Ingredients2 pounds small to medium yellow or white onions (about 1.5-2 inches in diameter)1 tablespoon olive oil1/2 teaspoon salt1/4 teaspoon black pepper1 cup heavy cream1/2 cup grated Parmesan cheese1/4 teaspoon ground nutmeg1 tablespoon unsalted butter1 tablespoon all-purpose flour2 tablespoons fresh parsley, chopped (for garnish)Step by Step InstructionsPreheat the oven to 400°F (200°C).Peel the onions and trim the ends so they can sit flat. If using larger onions, cut them in half through the root end.Toss the peeled onions with olive oil, salt, and pepper in a large bowl until evenly coated.Arrange the onions in a single layer in a baking dish. Roast in the preheated oven for 30-35 minutes, or until the onions are tender and the outer layers begin to turn golden brown.While the onions are roasting, prepare the cream sauce. Melt the butter in a saucepan over medium heat.Add the flour to the melted butter and whisk continuously for about 1 minute to form a roux. Do not let it brown.Slowly pour in the heavy cream while whisking constantly to prevent lumps from forming.Bring the mixture to a gentle simmer, then reduce the heat to low. Stir in the grated Parmesan cheese and ground nutmeg. Continue to stir until the cheese has melted and the sauce has thickened slightly, about 3-5 minutes. Remove from heat.Once the onions are finished roasting, remove the baking dish from the oven. Reduce the oven temperature to 375°F (190°C).Pour the prepared Parmesan cream sauce evenly over the roasted onions in the baking dish.Return the dish to the oven and bake for an additional 15-20 minutes, or until the sauce is bubbly and the top has developed a light golden-brown crust.Remove from the oven and let it rest for 5 minutes. Garnish with chopped fresh parsley before serving.FAQCan I use a different type of onion?Yellow or white onions are standard for this recipe due to their balanced flavor when roasted. Pearl onions are a common alternative, though their smaller size may require a shorter initial roasting time.Can I make this dish ahead of time?You can roast the onions and prepare the cream sauce separately up to a day in advance. Store them covered in the refrigerator. Combine them in the baking dish and proceed with the final baking step before serving.What can I use instead of heavy cream?Heavy cream is necessary for the proper richness and texture of the sauce. Substitutes like half-and-half or milk will result in a thinner, less creamy sauce.You Must KnowThe initial roasting step is crucial for developing the onions’ sweetness and should not be skipped. When making the roux for the cream sauce, whisk constantly to avoid burning and to ensure a smooth, lump-free base. The dish is best served hot directly from the oven.Storage TipsStore any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in an oven at 350°F (175°C) until warmed through. The cream sauce may separate slightly upon reheating. This dish does not freeze well, as the creamy sauce can become grainy upon thawing.
Roasted Parmesan Creamed Onions
