Roasted Parmesan Creamed Onions

Serves: 4–6
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

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Introduction

Onions are a humble vegetable, often relegated to supporting roles in dishes. But when prepared thoughtfully, they can shine with a depth of flavor and creamy texture that surprises and delights. Roasting onions caramelizes their natural sugars, bringing out a rich sweetness. Combining these with a luscious Parmesan cream sauce elevates the dish to something truly special — perfect for holiday dinners, special occasions, or when you just want to impress with a comforting side.

This recipe layers the subtle sweetness of roasted onions with a decadent, cheesy cream sauce, finished with fresh herbs and crispy Parmesan crust. It’s the kind of side dish that might steal the spotlight from the main course!

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Ingredients

For the Roasted Onions:

• 2 pounds pearl onions (about 3 cups peeled) or small white onions

• 2 tablespoons olive oil

• Salt and freshly ground black pepper, to taste

• 2 cloves garlic, smashed (optional, for roasting)

For the Parmesan Cream Sauce:

• 3 tablespoons unsalted butter

• 2 tablespoons all-purpose flour

• 1 ½ cups whole milk (or half-and-half for richer creaminess)

• ½ cup heavy cream

• 1 cup freshly grated Parmesan cheese (plus extra for topping)

• 1 teaspoon Dijon mustard (optional)

• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

• Salt and freshly ground black pepper, to taste

For Garnish:

• Fresh parsley or chives, chopped

• Extra Parmesan cheese for sprinkling

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Equipment Needed

• Roasting pan or baking dish

• Medium saucepan

• Whisk

• Wooden spoon or silicone spatula

• Cheese grater

• Knife and cutting board

• Small bowl

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Step 1: Preparing the Onions

Peeling pearl onions:
Pearl onions are small and can be tedious to peel, but here’s a handy trick:

1. Bring a pot of water to boil.

2. Add the onions and blanch them for 2-3 minutes until the skins loosen.

3. Drain and rinse with cold water to cool.

4. Gently squeeze each onion between your fingers or use a small paring knife to peel away the skins. The blanching makes this much easier.

If pearl onions aren’t available, small white or yellow onions can work. Simply peel and cut into halves or quarters if larger.

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Step 2: Roasting the Onions

Roasting onions intensifies their sweetness and softens their texture, creating a base of deep flavor for the creamy sauce.

1. Preheat your oven to 400°F (200°C).

2. Toss the peeled onions in olive oil, salt, pepper, and smashed garlic cloves if using. The garlic will roast alongside the onions, infusing subtle aroma.

3. Spread the onions in a single layer in a roasting pan or baking dish.

4. Roast uncovered for about 30–40 minutes, stirring once halfway through. The onions should be golden brown and tender but not mushy.

5. Remove from the oven and discard the garlic cloves.

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Step 3: Making the Parmesan Cream Sauce

While the onions roast, prepare the sauce that will make this dish decadently creamy.

1. In a medium saucepan over medium heat, melt the butter until foaming but not browned.

2. Whisk in the flour to create a roux. Stir continuously for about 2 minutes to cook off the raw flour taste. This step is crucial for a smooth, thickened sauce.

3. Gradually whisk in the milk and cream, making sure no lumps form.

4. Continue to cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 5-7 minutes.

5. Lower the heat and stir in the Parmesan cheese, Dijon mustard (if using), and thyme leaves.

6. Season with salt and pepper to taste. Be careful with the salt since Parmesan is salty.

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Step 4: Combining and Baking

1. Reduce oven temperature to 375°F (190°C).

2. Gently fold the roasted onions into the cream sauce.

3. Transfer the mixture into a buttered baking dish if it’s not already in one suitable for oven use.

4. Sprinkle a generous layer of Parmesan cheese on top for a crispy, golden crust.

5. Bake uncovered for 15–20 minutes until bubbly and the top is lightly browned.

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Step 5: Serving

Remove from the oven and let the dish rest for a few minutes to set. Garnish with freshly chopped parsley or chives for a fresh, vibrant note.

Serve alongside roasted meats, poultry, or as part of a vegetarian feast. This dish pairs beautifully with roasted chicken, pork tenderloin, or even grilled steak.

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Tips and Tricks

• Onion choice: Pearl onions are traditional but feel free to use small yellow or white onions for a milder flavor. Red onions will add color but have a sharper taste.

• Cheese: Use freshly grated Parmesan for best melting and flavor. Pre-grated cheese often contains anti-caking agents that can affect texture.

• Make ahead: You can roast the onions a day ahead and refrigerate. Warm them gently before mixing with the cream sauce.

• Thickening: If your sauce is too thin after baking, try reducing the milk slightly next time or add a bit more flour during the roux step.

• Herbs: Thyme is classic, but rosemary or sage can add a lovely earthiness. Add fresh herbs after baking to keep their flavor bright.

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Variations

• Add mushrooms: Sauté sliced mushrooms and fold them into the cream sauce with the onions for an earthy twist.

• Bacon: Crispy bacon bits sprinkled on top add smokiness and crunch.

• Spicy kick: Add a pinch of cayenne or smoked paprika for a subtle heat.

• Gruyere or Asiago: Substitute some or all of the Parmesan for other melting cheeses for different flavor profiles.

• Vegan version: Use vegan butter and a plant-based cream alternative. Nutritional yeast can replace Parmesan for cheesy flavor.

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Nutritional Information (Approximate per serving)

• Calories: 220

• Fat: 16g

• Saturated Fat: 9g

• Carbohydrates: 12g

• Fiber: 2g

• Protein: 8g

• Sodium: 350mg

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The Story Behind This Dish

Creamed onions have long been a traditional side in many cultures, especially during festive times. The classic American holiday table often features a simple creamed onion casserole, usually made with canned onions and condensed soups. This elevated version transforms humble onions into a gourmet side by roasting fresh onions to deepen their flavor and using a homemade Parmesan cream sauce.

Roasting brings out the natural sugars in onions, mellowing their sharpness and adding a caramelized complexity. Parmesan cheese adds umami richness and a nutty depth that pairs perfectly with the sweet onions and creamy base.

The combination is timeless and comforting, bridging rustic simplicity with elegant technique.

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Final Thoughts

This Roasted Parmesan Creamed Onions recipe is a celebration of simplicity elevated by technique and quality ingredients. The sweet, tender roasted onions perfectly complement the silky, cheesy cream sauce, creating a dish that feels indulgent yet approachable. Whether you’re serving it alongside a holiday roast or as a standout vegetarian main, it’s sure to become a favorite.

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