Recently I have been enjoying onions a lot and when I came across this recipe for roasted parmesan onions on Proud Italian Cook I knew that I had to try them soon. I thought that pairing them with the steak in green peppercorn sauce would be a nice fit. When you bake or roast onions they get all nice and soft and tender and they release their natural sweetness and they are just plain good! Add some melted golden brown cheese on top and a creamy wine sauce and you have one amazing side dish. The roasted onion gratin was an absolute treat! The onions were nice and tender and full of that magically sweet onion flavour. I am glad that I paired the onion gratin with such a strong main course as this side dish could easily steal the show from a lesser one. I have a feeling that these onions will be making a regular appearance on my dinner table.
Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour Servings: 4
A slow roasted sweet onion gratin with a cheesy cream sauce.
- 4 large yellow onions, peeled and sliced into 1/4 inch slices
- olive oil
- salt and pepper to taste
- 1 teaspoon thyme, chopped
- 1 cup of heavy cream
- 1/4 cup of white wine
- 1/4 cup of parmigiano regginao (parmesan), grated
- Spread the onion slices out in a baking dish and drizzle them with olive oil.
- Season with salt and pepper and sprinkle with the thyme.
- Bake in a preheated 375F oven for 15 minutes.
- Meanwhile heat the heavy cream and wine in a sauce pan until it starts to bubble on the edges.
- Transfer the onions to a baking dish and spoon the cream onto.
- Cover in foil and bake for another 25 minutes.
- Remove the foil and sprinkle the parmigiano regginao on top.
- Increase the temperature to 450F and bake until golden brown, about 5 minutes.