I’ve cooked this dish six times already this month and it’s still amazing!
Roasted Parmesan Creamed Onions
These creamy, cheesy roasted onions elevate a humble vegetable into a luxurious and savory side. With their sweet, caramelized flavor and velvety Parmesan sauce, they’re an elegant addition to any holiday table or cozy dinner.
🧅 Ingredients
| Ingredient | Quantity |
|---|---|
| Sweet onions (such as Vidalia or yellow) | 4 large |
| Olive oil | 2 tablespoons |
| Salt | 1 teaspoon |
| Ground black pepper | 1/2 teaspoon |
| Heavy cream | 1 cup |
| Parmesan cheese, finely grated | 1/2 cup |
| Ground nutmeg | 1/4 teaspoon |
| Fresh thyme leaves (optional) | 1 teaspoon |
| Breadcrumbs (optional, for topping) | 1/4 cup |
👨🍳 Instructions
1. Preheat Oven & Prepare Baking Dish
Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish and set it aside.
2. Slice & Roast the Onions
Peel the onions and cut them into thick rounds, about 1/2-inch thick. Arrange the slices in a single layer in the baking dish. Drizzle them with olive oil, then season with salt and pepper. Roast for 25 to 30 minutes, or until the onions are tender and beginning to brown around the edges.
3. Make the Parmesan Cream Sauce
While the onions roast, warm the heavy cream in a small saucepan over medium heat. When it begins to simmer, stir in the Parmesan cheese, nutmeg, and thyme if using. Stir frequently until the cheese has melted and the sauce becomes smooth and creamy.
4. Assemble & Finish Baking
Carefully pour the cream sauce over the roasted onions, spreading it evenly to coat them. If using, sprinkle breadcrumbs over the top for a crunchy finish. Return the dish to the oven and bake for another 15–20 minutes, until the top is golden and the sauce is bubbling.
5. Cool Slightly & Serve
Allow the dish to cool for a few minutes before serving. Garnish with more thyme leaves, if desired.
