Roasted Parmesan Creamed Onions – A Side Dish So Good, It Steals the Spotlight!
These Roasted Parmesan Creamed Onions are not your average side dish—they’re rich, creamy, golden, and slightly sweet with the irresistible nuttiness of roasted Parmesan. Perfect for Thanksgiving, Sunday dinners, or anytime you want something a little more comforting and gourmet, these onions melt in your mouth and make even picky eaters fall in love with vegetables.
Ingredients
- 4–5 medium yellow onions, peeled and halved
- 2 tablespoons olive oil or melted butter
- Salt and black pepper to taste
- 1 cup heavy cream
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme or rosemary (optional)
- ½ cup freshly grated Parmesan cheese (plus more for topping)
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the onions: Slice the root end off each onion and then cut them in half from top to bottom. Peel and trim the tops, keeping them intact as halves.
- Roast the onions: Place the onion halves cut-side down in a baking dish. Drizzle with olive oil or melted butter, season with salt and pepper, and roast uncovered for 25–30 minutes until golden and starting to soften.
- Make the cream mixture: In a small bowl, whisk together the heavy cream, garlic powder, thyme, and half of the Parmesan.
- Pour over onions: Flip the onions cut-side up and pour the cream mixture evenly over them. Sprinkle the remaining Parmesan on top.
- Finish baking: Return the dish to the oven and bake for another 20–25 minutes until the cream thickens and the tops are golden and bubbling.
- Garnish and serve: Let them sit a few minutes before serving. Sprinkle with fresh parsley if desired.
Tips & Variations
- Use sweet onions (like Vidalia) for extra richness.
- Add a sprinkle of breadcrumbs on top for a crispy finish.
- Swap Parmesan with Gruyère or Asiago for different flavor profiles.
Nutrition Facts (Per Serving – Serves 6)
| Calories | 215 kcal |
| Carbs | 12 g |
| Fat | 17 g |
| Protein | 5 g |
FAQs
Q: Can I make this ahead of time?
Yes! Assemble and roast the first time, then finish with cream and cheese the day you serve.
Q: Can I use milk instead of cream?
Heavy cream gives it richness, but half-and-half could work in a pinch—just reduce the amount slightly.
Q: What main dishes go well with this?
Roast chicken, steak, pork loin, or even baked salmon pair wonderfully with this savory side.
