You know those dishes where only half of it actually reaches the table\u2026because you kept taking a taste? Ya. These Parmesan Creamed Onions gets filed in that category. I loved this dish so much, I made it three nights in a row.<\/p>\n\n\n\n
Ingredients<\/p>\n\n\n\n
4 large Sweet Onions, peeled and then sliced \u00bd inch thick<\/p>\n\n\n\n
3 tbsp extra virgin Olive Oil<\/p>\n\n\n\n
1 cup heavy cream<\/p>\n\n\n\n
\u00bc cup white wine<\/p>\n\n\n\n
\u00bc cup Grated Parmesan CheeseCheese making kit<\/p>\n\n\n\n
Salt and Pepper (to taste)<\/p>\n\n\n\n
How To Make Roasted Parmesan Creamed Onions<\/p>\n\n\n\n
Preheat to 375* Carefully place the onions into a parchment lined baking dish<\/p>\n\n\n\n
Be sure to not separate the onions<\/p>\n\n\n\n
Drizzle with the Olive Oil And season with the salt and pepper<\/p>\n\n\n\n
While the onions are in the oven place the heavy cream and white wine into a saucepan on the stove<\/p>\n\n\n\n
Heat until the cream begins to simmer, once it simmers around the edges completely, remove from the heat and set to the side<\/p>\n\n\n\n
Remove the onions from the oven and carefully set them into a baking dish while continuing to keep the rings intact and together.<\/p>\n\n\n\n
Slowly pour the cream mixture over the onions and sprinkle with the parmesan cheese<\/p>\n\n\n\n
Cover the baking dish tightly with foil and return to the oven<\/p>\n\n\n\n
Bake for another 20 minutes, then remove the foil carefully and roast for another 5 minutes<\/p>\n\n\n\n
Remove from the oven when the onions have begun to brown and caramelize.<\/p>\n\n\n\n
Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"
You know those dishes where only half of it actually reaches the table\u2026because you kept taking a taste? Ya. These Parmesan Creamed Onions gets filed in that category. I loved this dish so much, I made it three nights in a row. Ingredients 4 large Sweet Onions, peeled and then sliced \u00bd inch thick 3 … Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":3991,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3990","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes-2"],"_links":{"self":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts\/3990","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/comments?post=3990"}],"version-history":[{"count":1,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts\/3990\/revisions"}],"predecessor-version":[{"id":3992,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts\/3990\/revisions\/3992"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/media\/3991"}],"wp:attachment":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/media?parent=3990"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/categories?post=3990"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/tags?post=3990"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}