Of course! Roasted Parmesan Creamed Onions is a decadent and elegant side dish that transforms humble onions into something truly special. The roasting caramelizes the onions, which pairs perfectly with the rich, cheesy cream sauce.
Here’s a delicious recipe for this classic dish.
Roasted Parmesan Creamed Onions
This recipe serves 4-6 as a side dish.
Ingredients:
· 2 lbs small boiling onions (white, yellow, or cipollini), OR 2 large yellow onions
· 2 tbsp olive oil
· Salt and freshly ground black pepper to taste
· 2 tbsp unsalted butter
· 2 tbsp all-purpose flour
· 1 cup whole milk or half-and-half, warmed
· ½ cup heavy cream
· ½ cup freshly grated Parmesan cheese, plus more for topping
· ¼ tsp freshly grated nutmeg (optional, but highly recommended)
· ½ cup shredded Gruyère or sharp white cheddar cheese (optional, for extra flavor)
· 2 tbsp dry sherry or white wine (optional)
· ¼ cup Panko breadcrumbs (for topping)
Instructions:
- Prepare the Onions:
· If using small boiling onions: Bring a pot of water to a boil. Add the whole, unpeeled onions and boil for 3-4 minutes. Drain and let them cool until you can handle them. The skins will slip right off. Leave them whole.
· If using large onions: Peel them and slice them into ½-inch thick rounds or wedges. They will break down more but are equally delicious.
- Roast the Onions:
· Preheat your oven to 400°F (200°C).
· Toss the peeled whole onions or onion wedges with olive oil, salt, and pepper on a baking sheet.
· Roast for 20-25 minutes, stirring halfway through, until the onions are tender and have deep golden-brown, caramelized spots. Remove from the oven and reduce the heat to 375°F (190°C).
- Make the Parmesan Cream Sauce:
· While the onions roast, melt the butter in a saucepan over medium heat.
· Whisk in the flour and cook for 1-2 minutes to form a roux (it should smell slightly nutty).
· Gradually whisk in the warm milk and heavy cream until the mixture is smooth. Bring to a gentle simmer, stirring constantly, until the sauce thickens enough to coat the back of a spoon (about 3-5 minutes).
· Remove from the heat. Stir in the grated Parmesan, nutmeg, and optional Gruyère cheese and sherry. Season with salt and pepper to taste.
- Combine and Bake:
· Lightly grease a medium baking dish (an 8×8 or similar oval dish works well).
· Arrange the roasted onions in the dish. Pour the Parmesan cream sauce evenly over the top.
· In a small bowl, mix the Panko breadcrumbs with a tablespoon of grated Parmesan.
· Sprinkle the breadcrumb mixture over the creamed onions.
· Bake at 375°F (190°C) for 15-20 minutes, or until the top is golden brown and the sauce is bubbly.
- Serve:
· Let the dish rest for 5 minutes before serving. Garnish with fresh chopped parsley or chives if desired.
Pro Tips for Success:
· Onion Choice: Cipollini onions are ideal for this dish as they are flat, sweet, and caramelize beautifully. Small white or yellow boiling onions are the next best thing. Large onions work in a pinch and are much easier to peel!
· Blanching is Key for Small Onions: Don’t skip boiling the small onions first. It makes peeling them infinitely easier and starts the cooking process.
· Freshly Grated Cheese: For the best, smoothest sauce, use a block of Parmesan cheese and grate it yourself. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
· Warm Milk: Using warm milk helps prevent the sauce from becoming lumpy when you add it to the roux.
· Make it Ahead: You can assemble the entire dish (through step 4) up to a day in advance. Cover and refrigerate. Add 5-10 minutes to the baking time if it goes into the oven cold.
· Variations:
· Add Bacon: Cook 4-5 slices of bacon until crispy, crumble, and sprinkle over the top before adding the breadcrumbs.
· Herbs: Add 1 teaspoon of fresh thyme leaves to the sauce for an herbal note.
· Sherry/White Wine: The alcohol cooks off and adds a wonderful depth of flavor that cuts through the richness.
This dish is a stunning and flavorful upgrade from traditional creamed onions. Enjoy!