Roasted Parmesan Creamed Onions: A Rich and Flavorful Side Dish

Roasted Parmesan Creamed Onions are a decadent and savory side dish that turns humble onions into something truly special. Roasted until tender and caramelized, then bathed in a creamy Parmesan sauce, they bring bold flavor and a luxurious texture to the plate. I love serving this dish alongside simple mains where the onions can shine—it’s rich, comforting, and surprisingly easy to make.

Why I Love This Recipe

I love this recipe because it takes minimal ingredients and transforms them into something elegant and delicious. The natural sweetness of the roasted onions pairs beautifully with the creamy, cheesy sauce. It’s a great way to elevate a meal without a lot of effort. Plus, the dish looks and tastes like something from a high-end restaurant, but I can make it with just a few pantry staples.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Yellow or sweet onions (small to medium size)

• Olive oil

• Salt

• Black pepper

• Heavy cream

• Freshly grated Parmesan cheese

• Garlic (minced)

• Optional: fresh thyme or parsley for garnish

Directions

1. I preheat the oven to 400°F (200°C).

2. I peel the onions and slice them in half through the root, keeping the layers together.

3. I place the onion halves in a baking dish, drizzle with olive oil, and season with salt and pepper.

4. I roast the onions for 30–40 minutes, flipping halfway, until tender and golden brown.

5. While the onions roast, I prepare the cream sauce by simmering heavy cream with garlic and Parmesan until thickened.

6. Once the onions are roasted, I pour the cream sauce over them and return the dish to the oven for another 10–15 minutes until bubbly and slightly golden on top.

7. I finish with a sprinkle of herbs before serving, if desired.

Servings and Timing

This recipe makes about 4 servings. Prep time takes 10 minutes, roasting takes about 40 minutes, and finishing in the oven adds another 10–15 minutes.

Variations

I like switching it up occasionally with:

• Using red onions for a slightly different sweetness and color.

• Adding a bit of Gruyère or mozzarella to the sauce for a cheesier topping.

• Including chopped mushrooms or spinach in the sauce for more body.

• Making it in individual ramekins for an elegant presentation.

Storage/Reheating

I store leftovers in the refrigerator for up to 3 days in a sealed container. To reheat, I use the oven at 350°F for about 15 minutes or until warmed through. I avoid microwaving, which can make the sauce separate and the onions mushy.

FAQs

Can I use large onions instead of small ones?

Yes, I sometimes slice large onions into thick rounds or wedges and roast them the same way. They still turn tender and flavorful.

What’s the best cream to use?

I use heavy cream because it thickens nicely and makes the sauce rich. Half-and-half can work, but the result is lighter.

How do I prevent the cream from curdling?

I keep the heat low when simmering the sauce and avoid boiling it too hard. Stirring in the cheese slowly also helps.

Can I make this dish ahead of time?

Yes, I prepare everything and refrigerate it before the final bake. When ready to serve, I pop it in the oven until hot and bubbling.

Does this dish freeze well?

I don’t recommend freezing because the cream sauce can break when thawed. It’s best enjoyed fresh or stored in the fridge for a few days.

Conclusion

Roasted Parmesan Creamed Onions are a standout side dish that I make when I want to impress without a lot of stress. With roasted edges, tender layers, and a creamy, cheesy finish, they’re the kind of comforting, savory recipe that elevates any meal. Whether for a holiday table or a simple weeknight dinner, these onions never disappoint.