Friday, February 11, 2011

Roasted Parmesan Creamed Onions

Parmean & Cream Baked Onions

Most of you who have read this blog for any amount of time know what an onion freak I am.

Up until this point in my life caramelized onions were my nirvana. Sticky, sweet and golden brown goodness. I could sit with a pan full and eat them until they are gone. Better than any candy, or cookie in my book.

Then I came across these.

HEAVEN IN A PAN!

If you are an onion lover like me, YOU MUST MAKE THESE.

Creamy, sweet and caramelized. Melt in your mouth good. I ate them straight out of the pan, and then forced myself to stop when I looked down and realized half were gone.

I found this recipe on Proud Italian Cook. I love her site. Every time Marie posts a recipe the words "I have to make this" come out of my mouth. I have one file just filled with her recipes alone. If you haven't visited Marie's site I highly urge you to get your Italian on and try any of the deliciousness she makes.

I’m not a big red meat eater, but a few times a year John and I will get a nice rib eye and grill it up. I’m so looking forward to making these creamed onions to go with that big fat steak for Valentines Day. Red meat and onions for Valentines, yup, that's how we roll.

Parmean & Cream Baked Onions 2

Roasted Parmesan Creamed Onions
recipe from Proud Italian Cook
4 medium to large yellow onions
Olive oil
Salt & pepper
1 cup heavy cream
¼ cup of white wine
Parmesan cheese

Peel and slice the onions into ¼ inch thick slices. Carefully place them on a parchment lined baking sheet, keeping the rings intact. Drizzle with olive oil and season with salt and pepper. Roast at 375 for about 15 minutes.

While the onions are roasting, place the heavy cream and wine in a small saucepan and simmer until it starts to bubble around the edges. Remove from heat and set aside.

After the onions are out of the oven, carefully transfer them to a shallow baking dish, again, keeping the rings intact. (I skip this step and keep them on the baking sheet). Slowly pour the cream sauce over all the onions. You can add more black pepper at this point if you’d like. Raise the oven temp to 450. Sprinkle each onion with grated or shaved Parmesan cheese.

Cover baking dish with foil and return to the oven for another 20 – 25 minutes. Remove foil and let the onions get nice and brown and caramelized for about 5 more minutes.
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