Of course! Roasted Parmesan Creamed Onions is a decadent and deeply flavorful side dish that transforms humble onions into something truly special. The roasting process caramelizes the onions, bringing out their natural sweetness, which is then enveloped in a rich, cheesy, and creamy sauce.
It’s a perfect side for a holiday feast (think Thanksgiving or Christmas) or to elevate a simple weeknight roast chicken or steak.
Roasted Parmesan Creamed Onions
This recipe uses a two-step process: roasting the onions first for maximum flavor, then finishing them in a luxurious Parmesan cream sauce.
Yields: 4-6 servings
Prep time: 15 minutes
Cook time: 1 hour
Ingredients:
· 2 lbs small boiling onions (like cipollini or pearl onions), peeled*
· 2 tablespoons olive oil
· Salt and black pepper to taste
· 3 tablespoons unsalted butter
· 3 tablespoons all-purpose flour
· 1 ½ cups whole milk or half-and-half, warmed
· ½ cup heavy cream
· 1 cup freshly grated Parmesan cheese, divided
· ¼ teaspoon freshly grated nutmeg
· 1 teaspoon fresh thyme leaves (or ¼ tsp dried thyme)
· Optional for garnish: Fresh chopped parsley or chives, extra thyme.
*Pro Tip for Peeling Pearl Onions: Make a small “X” on the root end of each onion. Blanch them in boiling water for 2 minutes, then transfer to an ice bath. The skins will slip right off!
Instructions:
Step 1: Roast the Onions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Onions: Toss the peeled whole onions with olive oil, salt, and pepper on a baking sheet.
- Roast: Roast for 25-35 minutes, shaking the pan occasionally, until the onions are tender, golden brown, and caramelized at the edges. Remove from the oven and reduce the oven temperature to 375°F (190°C).
Step 2: Make the Parmesan Cream Sauce
- Make the Roux: While the onions are roasting, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until it smells nutty and is lightly golden. This is your roux.
- Create the Sauce: Gradually whisk in the warm milk and heavy cream, ensuring no lumps form. Continue to cook, whisking constantly, until the sauce thickens and comes to a gentle simmer.
- Add Cheese and Seasoning: Remove the sauce from the heat. Stir in ¾ cup of the grated Parmesan cheese, the nutmeg, and thyme. Stir until the cheese is completely melted and the sauce is smooth. Season with salt and pepper to taste.
Step 3: Combine and Bake
- Combine: In a 1.5 to 2-quart baking dish (like an 8×8 or 9-inch round), combine the roasted onions and the Parmesan cream sauce. Gently stir to coat all the onions.
- Top and Bake: Sprinkle the remaining ¼ cup of Parmesan cheese evenly over the top.
- Bake: Bake at 375°F (190°C) for 20-25 minutes, or until the sauce is bubbly and the top is golden brown.
- Broil (Optional): For an extra-browned and crispy top, place the dish under the broiler for the last 1-2 minutes, watching closely to prevent burning.
Step 4: Serve
- Let the dish rest for 5-10 minutes before serving—it will be extremely hot. Garnish with fresh parsley or chives for a pop of color and freshness.
Chef’s Tips & Variations
· Onion Shortcut: Can’t find pearl onions? You can use 2-3 medium yellow or sweet onions (like Vidalia), cut into ½-inch wedges. Roasting time may be slightly less.
· Make-Ahead: You can roast the onions and make the sauce a day ahead. Store them separately in the fridge. Let them come to room temperature for 30 minutes before combining and baking. You may need to add 5-10 minutes to the baking time.
· Add More Flavor:
· Garlic: Add 2 minced garlic cloves to the butter and cook for 30 seconds before adding the flour.
· Bacon: Top the finished dish with crispy, crumbled bacon.
· White Wine: After making the roux, deglaze the pan with ¼ cup of dry white wine and let it reduce by half before adding the milk.
· Texture: For a richer, slightly grainy texture, use a blend of Parmesan and Gruyère cheese.
This dish is the ultimate comfort food, balancing the sweet, mellow flavor of roasted onions with a rich, savory, and cheesy cream sauce. It’s sure to become a new favorite!