I LOVE THIS DISH. It’s vegetarian. It’s gluten-free. And it’s absolutely delicious. I’m talking about full-size onions, drizzled with cream and sprinkled with Parmesan cheese, and then baked to bronze perfection. Here’s the recipe for this fabulous first course or sexy side dish:
These onions make a terrific accompaniment to plain roast chicken or beef. Or, you can serve them as the first course to a more formal meal.
Here’s a copy-and-paste version of the above:
Onions in Parmesan Cream
Inspired by a recipe from Nigel Slater
Ingredients for 4 servings as a side dish, or 8 as a first course*
4 medium-large onions
1 1/4 cups heavy cream
1 cup grated Parmesan cheese
*This recipe may be halved
Place oven rack at the middle position; preheat oven to 375°F.
Peel the onions, keeping the root-end intact. Then drop them in a big pot of boiling water. Simmer until fork-tender — about 25 minutes.
Using a slotted spoon, transfer onions to a cutting board. Slice them in half from stem-end to root-end. Set each half cut-side down in a shallow baking dish that’s been lightly coated with non-stick spray. Pour on the cream, followed by the Parmesan cheese.
Bake until the cream thickens, and the onion tops turn golden-brown.
To serve, place an onion on a small plate, and surround it with a generous portion of the Parmesan cream.
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