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## Instructions
### 1. **Roast the Onions**
Preheat your oven to 400°F (200°C). Toss peeled onions with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, turning halfway, until they’re golden and caramelized.
### 2. **Prepare the Cream Sauce**
In a saucepan over medium heat, melt butter (if using) and add garlic. Cook until fragrant, about 1 minute. Stir in flour if using, cooking for 1-2 minutes to make a roux. Gradually whisk in heavy cream, allowing the sauce to thicken slightly.
### 3. **Add Parmesan and Herbs**
Remove sauce from heat and stir in grated Parmesan cheese and fresh herbs. Season with salt and pepper to taste.
### 4. **Combine and Bake**
Transfer roasted onions to a baking dish. Pour the Parmesan cream sauce over the onions, ensuring they’re well coated. Sprinkle extra Parmesan on top for a crispy, golden crust.
### 5. **Final Bake**
Place the baking dish under the broiler for 3-5 minutes or until the top is bubbly and golden. Watch closely to avoid burning.
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## Tips for Perfect Roasted Parmesan Creamed Onions
* Use pearl onions for a sweet, delicate flavor, or baby white onions for a bit more bite.
* Peel onions easily by blanching them in boiling water for a minute, then shocking in ice water.
* Add a pinch of nutmeg to the cream sauce for a warm, aromatic twist.
* For a lighter version, substitute half the cream with milk or use crème fraîche.
* Serve immediately for the best texture and flavor.
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## Serving Suggestions
This dish pairs beautifully with roasted chicken, grilled steak, pork tenderloin, or even a festive holiday roast. It’s also fantastic alongside mashed potatoes or creamy polenta, creating a luxurious comfort-food experience.
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## Final Thoughts
**Roasted Parmesan Creamed Onions** are a delightful way to elevate your vegetable side dishes. Their rich creaminess combined with sweet caramelized onions and the sharp bite of Parmesan make for a symphony of flavors that’s sure to impress family and guests alike.
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Want a printable recipe or ideas for making it keto-friendly? Just let me know!
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