Last updated on November 23rd, 2014
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:
Take four medium-to-large size onions (yellow or white as you please)…
And cut off the stem-end as shown.
Peel the onions, and then cut off the hairy bits of roots, but not the root-end itself. The root-end keeps the onion layers from flopping all over the place.
Plunge the bulbs into a big pot of boiling water, and let them simmer until fork-tender — about 25 minutes.
I have no idea why I’m showing you this picture.
Transfer the bulbs to your cutting board, and then slice them in half from root to tip.
Arrange the halves cut-side down in a lightly-greased (or non-stick-sprayed) oven-safe dish. I used my 14-inch Le Creuset gratin pan for the onions pictured above.
Top with cream…
And a big handful of Parmesan cheese.
Bake at 375°F until the cream thickens and the onion tops turn a lovely golden shade — 25-35 minutes.
Use a flat spatula to transfer each onion-half to a small plate. Include a spoonful (or more) of the Parmesan cream with each serving.
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 halvedPlace 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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More deliciousness:
Potato Croquettes
Homemade Spaetzle with Butter and Herbs
A Perfect Strawberry Jelly Roll
Annie B says
omg. I need these. My hubby is recuperating from spinal surgery in a room with someone who watches reality tv ALL DAY. If I can spring him from there tomorrow, there will be quiet, peace, a lonely cat and these onions in his immediate future. Cheers, Kevin.
Kevin Lee Jacobs says
Annie B – Here’s hoping your husband comes home to you, your cat, and your home-cooked meals soon. (Reality TV? Blech!)
Cynthia Beaton says
Gosh I bought heavy cream last weeking thinking I would make Clotted Cream from one othe the other posts from one of your readers, never did…now I am not sure….Onions?
Clotted Cream? or soup with the mushrooms that need to be used? Its wicked that this is the toughest decision I have to make today.
yvonne moram says
I just love reading all about your life,the other side of the pond Kevin, i really look forward to see what you are up to.Americans take life a lot more seriously than us Brit’s, we seem to be lazy, carry on the good work,
One thankful Brit.
Anne says
YUM! I know I’m old enough to be your grandma… can I adopt you? I love your recipes and your website. Thanks!
norma brooks says
I will have to make this onion dish as I love onions and my son-in-law does also. sounds delicious
Susan says
Get! Out! I will be making this recipe this week. This is going to be just as big a hit at my house as your Tomato Pie (which, by the way, we love, adore and can’t possibly get enough of). Oh, and I MUST give you props for your Chicken & Mushrooms in Tarragon Cream (dinner tonight) which is my husband’s favorite. And your Braised Leeks recipe… LOVE IT! Who am I kidding?! I’ve prepared lots of your recipes and we can’t find one we don’t love. Keep ’em coming!
johanna says
Thank you for this recept. I eat glutenfree.
Lynne Hammes says
OMG, I bought a bag of onions for canning bread and butter pickle and have many left. What a perfect (and tasty) way to use them up!
Joann says
KEVIN…I LOVE ALL YOUR RECIPES AND ALL SO EASY TO PUT TOGETHER!! THANKS AGAIN!
Annie B says
Finally got my hubby home from the hospital. Tonight…roast beef, fresh tomatoes and onions (they have waited patiently in the garden bed) in parmesan cream. Recovery dinner for both of us. Thanks, Kevin!
Kevin Lee Jacobs says
Annie B – That’s good news indeed. Let me know how the onions turn out for you!
Maureen Winkler says
I’ll bet this would also be fantastic with broccoli, cauliflower, mushrooms, etc. etc. etc. (channeling Yul Brenner for a second, there).
KimH says
Oh Holy Cow! I MUST have some of this & SOON! Bless You!
Gail says
I’ll be making these this week to delight my friends! Oh, yum!
Beverly, zone 6 eastern PA says
I think you showed us the 6th shot to demonstrate “fork tender”, and it very aptly does so.
This pungent dish should make the whole house smell totally yummy.
Sidebar: Moments after I filled the dehydrator for the fourth time with an overabundance of tomatoes, my husband casually requested a tomato pie. I had none left to make it! I wrapped my Jaune Flamme plant with remay two nights ago when temps were due to dip into the low 40’s, hoping to protect and ripen the heavy sprays of fruits and squeeze a pie out of them. A convention of spiders are having a party in there.
Eliza J says
That looks delicious! I’ll be trying that soon….love onions and love parmesan.
Jane says
I know this is an awesome recipe, but your pictures and presentation take it way beyond that! I can’t wait to try this, I have the feeling it’s going to become a staple as a side dish!
XO,
Jane
Julie says
My three favorite ingredients! I’d be making it right now but I’m out of cream. Thanks for sharing!
Tiffany says
I am Gluten Intolerant and cured my Rheumatoid Arthritis by going Gluten Free 2 yrs ago (confirmed by my Rheumatologist). You don’t have any idea how happy I am to see a gluten free recipe on your blog. I’ve done a lot of your recipes but needless to say I convert them all to gluten free and sometimes they work and sometimes not but I try anyway. Can’t wait to try this one as it’ll certainly be easy to convert to GF. Will be awaiting your recipe book as I know all the food creations will be superb. Thanks for being there.
Linda B. says
My mouth is watering. I can’t wait to try this one.
Marlyn says
Oh this sounds just yummy! I think I’ll have to make this soon. Tomato pie too.
Betty G says
That looks delicious. I make one with those small white onions. Going to try this one, it looks great and a lot easier. Thanks
Apryl says
My husband and I will be making this in a couple days. Looks delicious. Keep the recipes coming.
Annie B says
Yummy! And pretty too.
Pam says
SHUT THE FRONT DOOR!!! I am so making these!!! Love baked onions, and these cream and Parmesan covered onions are at the heights of heaven…can’t wait to try your recipe, Kevin!
Lynn almand says
Yummy! Served with fresh turnip greens, my mom’s stewed tomatoes, cornbread, and frank stitt’s pea cake made with farmers market crowder peas, and your creamed Vidalia onions. A southern veggie dinner!
Meg says
Ohhhh looks so delicious. I can’t wait to try this.
Judy walker nalda says
Looking at the picture makes me wonder if i would like poached eggs in parmasan cream.
Judy walker nalda says
Or baked eggs in parmasan cream.
Kate says
This dish sounds splendid! Thanks Kevin!
Kevin Lee Jacobs says
Kate – oh, yes, baked or poached eggs would be outrageously-delicious. I plan to try such a dish myself.
Linda says
making these again tonight…soooooo good with the case of vidalias I scored from my co op!
Deb says
These look so amazing! I’m not a fan of grated Parmesan, would it work with shredded instead?
Margaret Vanhull says
You are hereby known as my personal French culinary chef instructor. Extended family dinner party recently received rave reviews for parmesan creamed onions and braised beef tips over mashed potatoes. Brother-in-law wondered if I’d been to Paris cooking school.
Making tomato pie for son-in-law’s b’day today.
All of your recipes are wonderful.
Gratefully,
Moi