Wednesday, November 18, 2015

Creamy Parmesan Onions

I can't imagine cooking without onions and as much as I use it to start many of my dinner recipes, I often forget how they can also be enjoyed as a stand alone dish too. It's not until the holidays that it dawns on me how well they go with the common holiday fare. My favorite way to prepare onions as a dish that can hold it's own? Hands down, this recipe for Creamy Parmesan Onions. Tender sweet onions are cooked gently in water until tender, then baked with rich cream and a sprinkling of grated Parmesan. It couldn't be any easier...


I need to remind myself to make this throughout the year because it's just too good to only reserve it for the holidays! Not to mention how easy it is to prepare. If you wanted to make this for the upcoming holiday feasts, you can certainly prep it in advance by boiling the onions first. When you're ready to bake and serve, just place in your baking dish, add the cream, Parmesan and bake, If you have leftovers (which may not even be the case), the onions are great to add to sandwiches too!

Creamy Parmesan Onions
adapted from Nigel Slater

4 medium sweet onions, peeled and halved
1 1/2 cups heavy whipping cream
2 springs fresh thyme
3/4 cup grated Parmesan

snipped fresh chives for garnish

Preheat oven to 350 degrees.

Place onions in a deep pot and cover with water. Bring to the boil then reduce the heat and simmer for 25 minutes, or until onions are tender. Remove from the pot with a draining spoon and put them cut-side down in an ovenproof dish. Mix the cream and thyme leaves and pour over the onions. Season with salt, pepper and sprinkle the grated Parmesan on top. 

Bake for 25-35 minutes until golden and bubbling. Garnish with chives before serving.