Creamed Onions
Updated
Updated
These Creamed Onions include sliced onions roasted in a Parmesan cheese, cream, and wine bath. They’re easy to make and every bite is absolutely luscious for a fantastic side dish with any protein.
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We sure do love creamed vegetables in my house! These creamed onions join our creamed peas, creamed corn, and creamed spinach as far as favorite easy side dishes go – all slightly different, all amazing. But these roasted cream onions? They’re on a whole other level. I love this dish so much, I once made it three nights in a row.
If caramelized onions make you happy (I’m looking at your French Onion Soup!), this recipe is a must. Sliced onions are roasted in a Parmesan, cream, and wine bath; the sauce permeates each onion ring and makes every bite luscious. And it pairs with pretty much any protein.
What’s in This Creamed Onions Recipe?
You only need a few items for this magic, including onions, wine, cream, and Parmesan. I mean, with ingredients like that, you know it’s going to be amazing, right? (Scroll below to the printable recipe card for details and measurements.)
- Onions – While technically any onion will work in this recipe, it’s best with yellow or sweet onions like Vidalia.
- Olive oil – For richness and necessary moisture as the onions roast in the oven.
- Seasonings – Simple salt and pepper season the onions.
- Heavy cream – Makes the dish so creamy, rich, and amazing. Avoid milk and dairy substitutes.
- White wine – This provides deep bold flavor. Use any dry white wine you enjoy drinking.
- Parmesan cheese – For best flavor, grated Parmesan fresh off the block and avoid the pre-grated kind that comes in the plastic tubs.
Swap Out The Wine
Serving Suggestions
Serve your creamed onions immediately, while the texture is smooth and creamy. This is a great side dish to make for the holidays but also year round since it pairs with so many proteins like baked chicken breast, glazed ham, flank steak and roasted pork loin. You can also use it mixed into pasta or reheat it the next day and enjoy it as a dip with chips.
Proper Storage
- Fridge. Any leftover creamed onions should be stored in an airtight container in the refrigerator for up to 3 days.
- Freezer. Allow to cool completely then transfer to a airtight freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheat. Reheat gently in the microwave in short intervals, stirring frequently or on the stovetop. You may need to add a few drops of cream to loosen it up a bit.
More Onion Recipes To Try
- French Onion Soup
- Onion Jam
- French Onion Dip (from scratch in 5 minutes!)
- Baked Onion Rings
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Roasted Creamed Onions
Ingredients
- 4 large yellow or sweet onions, , peeled, sliced 1/4-inch thick
- 3 tablespoons extra-virgin olive oil
- salt & pepper, , to taste
- 1 cup heavy cream
- 1/4 cup dry white wine, (see note below)
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 375 degrees F.
- Carefully place onions onto parchment lined baking sheets, keeping the rings intact. Drizzle with olive oil and season with salt and pepper. Roast for 15 minutes.
- While the onions are roasting, place the heavy cream and wine in a small saucepan and simmer until it starts to bubble around the edges. Remove from heat and set aside.
- Once onions are removed from oven, raise the temperature to 450 degrees F.
- Carefully transfer them to a shallow baking dish, again, keeping the rings intact. Slowly pour the cream sauce over all the onions. Sprinkle each onion with the Parmesan cheese.
- Cover baking dish with foil and return to the oven for another 20 minutes. Remove foil and cook for another 5 minutes, letting the onions get brown and caramelized.
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
The onions were delicious! I’m thinking of trying it with thick slices of cauliflower, have you tried that?
This recipe is amazing! Do t change a thing!
We loved this. I used Sherry since that’s what I had. Wouldn’t change a thing.
This recipe is delicious!
Will definitely make it again.
Quadruple the recipe if your guests like onions!!
This was obscenely delicious!
This was so completely delicious!!
I have made this recipe a few times with both sliced sweet onions and pearl onions and my family loves it!! I also tried adding garlic powder and smoked paprika to give it a bit more flavor and kick. Either way, you can’t go wrong with this recipe.
I’ve made these with Prime Rib and they were delicious.
When you make this, don’t change a thing! Delicious!
Loved this…and keep having to share the recipe. Added a little thyme. Also oiled bottom of pan and didn’t use parchment paper so could use same pan.. Worked fine.
Tried this and loved it!
Well, I made them and they were delicious…my husband raved about them!! I took them to the dinner party of 12 in my trusty Pyrex portable carrier and they stayed hot it that till we ate, 45 minutes later! Thanks so much for the recipe! I used 15 slices of onion for 12 people.
This sounds so delicious! I want to make it as my contribution to a dinner party. Have you ever taken it in a insulated carrier and served it 30 minutes later? How did it fare? Can’t wait to try it!
Hi Sonja! I’ve never done that, so I can’t say. These are definitely best served immediately before the cream breaks and gets grainy, but you might be able to keep them warm or warm them up once you get there.
I love this recipe so much
Delicious! So simple yet seems to be so elegant when served to company. Thank you!
Bravo! These are delicious. Someone commented already about wanting to take a bath in the sauce. I 100% agree. My daughter and I were about to lick the pan but went ahead and used spoons instead. I didn’t transfer pans; I’m not sure why it would be necessary to transfer pans. At first my thinking was that it would mean two pans to clean, but now the added step would provide opportunity to lick two pans cleans. I wouldn’t change the ingredients even a bit. This recipe is spot on.
funny!!! but so true!!!
I made this for the first time last year, and everyone requested me to make it again this year. Hit!!
Best use of onions EVER!!
can you make this ahead? has anyone tried to freeze it?
Have you ever made this, starting with a small amount of roux, to make it a little thicker?