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.
Pin this now to find it later
Pin ItThis post may contain affiliate links. If you click on one and make a purchase, we may earn a small commission at no extra cost to you. We only recommend products we genuinely love.
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?
Made this last night to go with a pork loin. Possibly the best side dish I have ever eaten. DELICIOUS.
This recipe sounds delish! I have had something similar at a restaurant in Chicago and I couldn’t stop eating them. I have a question: If I cook the onions on a jelly roll pan do I really need to transfer them to a baking dish or can I skip that step and add the cream and parm to the onions right on the original pan?
Hi Ashley! For optimal results, I recommend following the recipe exactly as written. Enjoy!
Make this! This recipe is divine as written yet very forgiving. Only have yellow, white or red onions? Use em. Only have half and half use it. Only have pecorino Romano. Use it. I have made all the variations Using what I have on hand and the end result is always spot on delicious! Thank you for a wonderful recipe.
Thanks Mindy. I only have half n half on hand too and was wondering if it would work. I made the (as written) last year and they were a big hit. I am serving 10 ppl today for dinner and wanted to make them but only have H&H on hand. I will go ahead and make these. I love your suggestions, too! Thanks so much!
Yesterday I was trying to make Valentine’s Day dinner. Problem was..my little girl was sick and had been for a few days so I have not gone to the store..I had some steak filets marinated in the freezer but the vegetables I had was onions, a can of corn, tomatoes, and a few potatoes. I was going for fancy so didn’t want to use the can of corn! I found this recipe and decided to try it. I doubled the sauce recipe because I figured it would be good with the steak. I had some gorgonzola cheese so I added a little of that with the parmesan. I made roasted tomatoes and loaded potatoes with this and the steak. My husband said “THIS IS THE BEST MEAL I HAVE EVER EATEN!!” Wow. It really was delicious!
Made this tonight and it’s a winner with my 8 and 5 years old kids! My husband was disappointed that there wasn’t enough because he wanted more! The sauce is divine… we served it with spinach and feta chicken sausage and it goes so well together. My husband and two kids were fighting over the last drop of the sauce in the pan with a spoon. Definitely a keeper! Thank you!
I will be trying it but with chicken broth and a little white wine vinegar. We are on a budget and that budget doesn’t really allow for the addition of parchment paper….any ideas on something else we could do?
If you don’t have parchment paper, you can easily coat the baking sheet with nonstick cooking spray, such as PAM.
I don’t very often have ‘heavy cream’ in my house —- could I use
Coconut Milk —- which is more like cream than milk???
Hi Sylvia – you could try it, but I can’t vouch for the results. I think heavy cream works best here because of its consistency, flavor, and combo with the other ingredients. If you do try it, please come back and let us know how it turned out!
I can vouch for the coconut cream. I found this recipe and had to try it, but I didn’t have any cream. I opened a can of coconut milk and scooped out a cup of cream and it worked perfectly. I also did not do the sheet tray to baking dish transfer. I did it all in the same baking dish and it worked just fine. So delicious. Great recipe!
What kind of white wine to use name please
Hi Norma – any good quality Chardonnay, Pinot, or Sauvignon Blanc would work well.
I just saw this on Incredible Recipes facebook page. I have a friend that LOVES onions but can not have wine. Has anyone tried it with chicken broth or some other substitute?
Hi Florence – I haven’t heard of anyone using broth instead of wine, but that doesn’t mean it hasn’t been done. While I can’t vouch for the results, I can’t see why it wouldn’t work. I do know it won’t be as rich. Try it!
Thank you Amy!
I don’t cook with wine, and I always use things like white grape juice or apple juice in its place. I’ve also used chicken or vegetable broth. Google something like ‘white wine substitutes’ and you’ll find suggestions.
I used chicken broth and it still is absolutely delicious. My 17 autistic daughter HATES ONIONS and she has eaten this dish twice and lives it. My oldest daughter and her family absolutely love and ask me to make it all the time!!!!! Chicken broth is a great substitute……I didn’t have any white
I’ve made these for myself (my husband won’t touch onions..the weirdo) and after trying them I must say, I’m glad I have them all for myself! All the flavors are wonderful together and it’s just…heaven! So glad I found this!
My husband loves these and I’m sad I have to share! HA. So glad you loved them, too :D
Oh I just stumbled upon this and now i have to make it..tonight~!
I’m thinking it’d be divine over tilapia!
Hi Tiffany – I hadn’t thought about serving it over something, as opposed to a side. I love the idea…and I love tilapia.
Oh my word… this is RIGHT up my alley!! Onions? Yes, please. Parmesan? YES, please. Only one little setback here… I have a slight aversion to cooking with wine – don’t ask, I couldn’t answer you anyway. Could I substitute chicken stock?
Greetings Erin – Hm. I hate to say no, but…the wine lends to the richness of this dish. However, I am never ever above experimentation. Since you have nothing to compare it too, you may love it. So, I say try it and report back!
Give me a break, lady. I’m sure chicken broth will work just fine. Add a couple drops of white vinegar. It will still taste great.
yum! These look amazing. I must try!!
Oh gawd! this looks out of this world. I have to try it!
My God – I saw this at 1028 in the morning and had to stop myself from getting up to make them. These are going on my table as soon as I can manage.
Ha! That’s funny…I actually try not to read food blogs at nighttime anymore, to avoid going to bed hungry. I hope you make this – it’s already going to be included in my regular rotation. Thanks for coming by Kate!
These onions sound wonderful with this creamy wine sauce, would sure love to try!
What a delicious way to serve onions! I can see from the ingredients why it is tasty:-)
YUM! a similar recipe has been a favorite in our house, and I’ve made it with onion, but if you substitute it with fennel for the onion and Pernod for the white wine…. also a stunner!!!
Ooh, what a gorgeous recipe! I think that I just might use onions in every single meal that I cook, but I’ve never had anything like this. It’s going on my menu soon for sure!
Just lovely…can’t wait to try this to accompany something from the grill. Thanks!
Wow…that looks awesome. I <3 onions too!! I definitely need to make this…pronto! Thanks for sharing!
If you make something two nights in a row, that’s always a good sign!
Long live onions, parmesan cheese and cream!
Anything with onions and/or garlic passes the test in this house. How can you go wrong with onions, cream, cheese and wine! This dish looks delicious, and can’t wait to try it.
Caramelized onions are my new favorite thing to make and eat. I just love how they melt in my mouth. So I can only imagine how much I am going to love these roasted onions. They look amazing!
You know, more and more I’m getting my recipes from fellow food bloggers rather than tv or cookbooks. Food bloggers are so talented! And I love it when they make recipes from other sources and rate them so you can decide if you want to make it too. You don’t have to create your own recipes to be a great blogger!
Thanks, Christina! That’s probably the best compliment I’ve received all week. And I agree…so many wonderful bloggers out there who provide and endless supply of fantastic recipes. I am humbled to be a part of them.
I love onions, these sound so good!
Wow, this looks so super glamorous and creamy. Amazing that it’s made with just a few simple ingredients. I love that this showcases the onion, which is usually just a side attraction!
Rivki @Healthy Eating for Ordinary People
The onions sound like they have a Y chromosome to me. One minute they’re making you cry, and the next you are curling up into bed with them and swearing that you’ll never let them go…sigh. Hate to love them.
This recipe sounds so delicious! I think I need it in my life. Probably tomorrow. Maybe with a little less heavy cream. Who knows. crazy things might happen.
Ya. And if you cook them too long, they could burn. (Another male analogy in there, me thinks.) Make it…and leave in the cream. Live a little!!
That picture! I want to take a Parmesan/cream/wine bath, that sounds very luxurious! This sounds amazing, it’s hard to go wrong with those ingredients.
I love it…if a parmesan/cream/wine bath is good enough for onions, why not us! Lol. Man, can you imagine how wonderful your skin would feel afterward?
I knew you would love these. I made them 3 times already, and I have to confess, once I ate the entire pan myself, not all at once, but still…..those onions are just so hard to resist. Thanks for your kind words lady, you know I feel the same way about your blog. Love ya lady.
Believe me, I did not want to share. I might just make them for lunch this weekend…just for me! Love you back, lady. *MWAH*
That is simply gorgeous! The photo alone is making my mouth water. Yummy.