Published: · Updated: by Carole Jones · 25 Comments
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Parmesan roasted onions are an easy low carb side dish recipe that pair perfectly with your favorite grilled protein. If you are grilling this weekend, you have to try this creamed onion recipe!
My parmesan roasted onions have been a favorite of mine for the past 15 years and they are brilliant. Truly. The onions turn soft and sweet, then get coated in that gorgeous parmesan cream….come on! Yes, even my children gobble these up 🙂 I love how simple creamed onion recipe is to make, yet it is unique and gorgeous enough to serve at a nice dinner.
Which Onions are Best for Cooking?
The short answer is all of them are great for cooking, roasting, and baking. It all depends on the flavor you want in your dish. Yellow onions are your standard cooking onion and is your safest bet if the type of onion isn’t specified in a recipe. Flavor is strong and pungent, so not the best in raw settings.Sweet Onions are often found in the store as Vidalias and Walla Walla onions. These are great for something that needs raw onions because they are mild with a touch of sweetness. The perfect choice for onion rings.Red onions add great color to a dish and are awesome raw because of their sweet, peppery flavor. Use red onions for roasting, grilling, and pickling.White onions have a mild flavor with less of an aftertaste than it’s counterparts which makes them great for salsa, potato salad, and Mexican food.
Can You Bake Onions?
Absolutely! In fact, baking and roasting onions are the best way to allow the natural sugars of the onion shine and reduce the sharpness. You can slice them and bake them like in these Parmesan Roasted Onions, or you can even wrap them in foil with some oil and seasoning and bake them whole! Obviously, the sliced onions will cook faster than the whole onion.
How to Cut an Onion into Rings
The first step is to peel the whole onion and cut off the non-root end. Now you have two options. If you are confident with your knife skills, start at the non-root end and cut 1/4″ slices that run parallel to the ends of your onion. If you are still working on your knife skills, you can cut a very thin slice off the side of the onion to create a flat surface to put on the cutting board, creating a bit more stability for cutting a round object. You will lose a complete ring or two this way, but it will be safer.
Equipment Needed to Make This Recipe
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Parmesan Roasted Onions Video
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Roasted Parmesan Creamed Onions
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 2 reviews
This is our favorite side dish for any grilled protein! The fact that it is low carb is only a bonus 🙂
- Total Time: 50 minutes
- Yield: Serves 6
Ingredients
Scale
- 3–4 medium onions
- Extra virgin olive oil – about 3 tablespoons
- Kosher salt – about 1 1/2 teaspoons
- Freshly ground black pepper – about 1/2 teaspoon
- 1 cup heavy cream
- 1/2 cup freshly grated parmesan cheese
Instructions
1. Preheat oven to 375 degrees and lightly spray a large cookie sheet with sides (jelly roll pan). Peel the onions and slice them into 1/4 inch slices, keeping the rings intact. Lay them on the cookie sheet and drizzle with olive oil, then salt and pepper. Roast uncovered in the oven for 15 minutes.
2. Remove the onions from the oven. Raise the oven temperature to 450 degrees. Transfer onions to a baking dish that has been sprayed with nonstick spray. You may have to slightly overlap the onions to make them all fit. Pour the cream over the top of the onions then generously sprinkle with the fresh parmesan cheese.
4. Cover with foil and return to the oven for another 20 minutes. Remove the foil and allow the onions to brown for about 10-15 minutes more.
Notes
Any type of onion works for this recipe!
- Author: Carole Jones
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/6
- Calories: 187
- Sugar: 6 g
- Sodium: 315 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg
About Carole Jones
Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.
Reader Interactions
Comments
Made From Pinterest says
I forgot about your cruise and have been stalking your site waiting for the next installment. This was worth waiting for. It looks amazing. Sherri
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Nancy says
How many servings is this recipe?
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Carole says Howdy Nancy! I guess it depends on serving size, but I would say around 6 people.
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Minnesota Prairie Roots says
I can only imagine escaping Minnesota during the winter. It’s never happened, but I can enjoy the sun and warmth via others’ blog posts, at least. Sounds like you had a great time, sting rays and all.
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Patsy says
I found this delicious sounding recipe on Pintrest. I am a new follower. Patsy
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Fanpire Kita says
Found this recipe on Pinterest and it sounds so good! Looks like y’all had a great time on your cruise. We went to the same places in February. In Grand Cayman we swam with sea turtles. I wish I could have swam with the sting rays.
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Miss LeAnn says
Wow, these are wonderful! I changed two things. I used Lawry’s seasoned salt and instead of water in the sauce, I used real butter! My inner Paula Dean couldn’t help herself!!! The next time I make this I will DOUBLE it….it is that good!
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Ang says
Quick question: What is the purpose of adding the vinegar to the cream? I’m wondering what that adds to the recipe. (P.S. I made these and they were DELISH. Will definitely make many times in the future!)
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- Carole says
Howdy! It adds a bit of acidity to cut through the thickness of the cream. You could also use some white wine instead if you prefer 🙂
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Joan says
Love the Parmesan Creamed Onions! However, I didn’t finish the onions off at 450 degrees. I kept the 375 degree temperature the entire time 😀
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- Carole says
Glad it worked for you Joan!
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Patty says
These look so good. Growing up here in Ga, as a child if we were getting a chest cold my Daddy would have us eat about 1/2 of a Vidalia onion to help clear up the congestion. Now you might think we wouldn’t like them now but I STILL love them!! I like the idea of using butter with the heavy cream. But LeAnn didn’t say how much, I’m assuming 1/4C. Have you ever made them using the butter? Which way do you think would be the tastiest? Thanks for the great recipes!!
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- Carole says
Howdy Patty! This is such a yummy recipe just as written but if you want to add the butter, I would think 2-3 Tablespoons would be enough.
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Gramma Sue says
I made these using whole milk…however.. after I added the 1/4 c. Of wine, & baked it-it separated Ugh! Didnt look too good. Have any idea y it did this? I didnt boil the milk&wine.. just heated till bubbles formed on the side. They still tasted good but would’t serve to Guests. Maybe I should have used the FULL-FAT CREAM, maybe?
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Gramma Sue says
PS. I also added smashed garlic with the first baking also. Yummy
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- Carole says
Thanks for sharing!
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- Carole says
Hey there Sue. I think your problem came from using milk instead of cream like the recipe calls for. I make these yummy onions all the time and have never had the cream break. I’m sure that was not the best texture so I hope you give them a try again!
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Medicaltipes says
Oh. My. GOD. This is going to become one of my favorite recipes, I can feel it. I 3 onions. Especially when they re smothered in cream and cheese. This HAS to be included on next weeks menu. Pairing suggestions?
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Lisa says
OMG! My dad and I love onions in any form, but these were DIVINE!!! A new family favorite for sure. I added a tbs of red pepper flakes, because we like thinks a bit spicy and they were perfect.
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- Carole says
I love hearing it Lisa! Thank you for coming back and leaving your review.
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Colleen Ramirez says
Sounds good! Can you use pearl onions? I might make this as one of the sides for Christmas Eve prime rib dinner!
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- Carole says
You bet!
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