Roasted Parmesan Creamed Onions

Introduction

Roasted Parmesan Creamed Onions are a rich and comforting side dish that transforms humble onions into something truly elegant. Slow-roasted until tender and caramelized, then smothered in a creamy Parmesan sauce, this dish is savory, slightly sweet, and irresistibly cheesy. Perfect for holiday dinners, special occasions, or as a unique twist on a classic side, these onions are guaranteed to impress at the table.

Ingredients

• 3–4 large sweet onions (such as Vidalia), peeled and sliced into thick rounds
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 ½ cups heavy cream (or half-and-half)
• ½ cup Parmesan cheese, grated (plus extra for topping)
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon thyme (optional)
• Fresh parsley, for garnish

Instructions

1. Roast the Onions

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper. Arrange onion slices in a single layer.
3. Drizzle with olive oil, season lightly with salt and pepper, and roast for 20–25 minutes, flipping halfway through, until softened and slightly caramelized.

2. Make the Parmesan Cream Sauce

1. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
2. Slowly whisk in the cream and bring to a gentle simmer.
3. Stir in Parmesan, garlic powder, salt, pepper, and thyme until smooth and thickened.

3. Assemble the Dish

1. Transfer roasted onions into a lightly greased baking dish.
2. Pour the Parmesan cream sauce evenly over the onions.
3. Sprinkle with extra Parmesan on top.

4. Bake

• Bake uncovered at 375°F (190°C) for 15–20 minutes, until bubbly and golden.

5. Serve

• Garnish with fresh parsley and serve hot as a side dish.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven at 350°F (175°C) until warmed through.
• Not recommended for freezing, as the cream sauce may separate.