Baked Sweet Onions in Parmesan Cream
"This recipe uses big, sweet onions, rather than the pearl onions that are usually creamed. I like it better, as it's a whole lot less fiddly than dealing with all those tiny things. It multiplies well and can be prepped in advance of baking."
- Ready In:
- 50mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 2 large sweet onions
- salt, pepper to taste
- 3⁄4 cup heavy cream
- 1⁄8 teaspoon freshly grated nutmeg
- 1⁄2 cup grated parmesan cheese
directions
- Peel the onions, keeping the root end intact. Cook them in a large pot of simmering water about 25-30 minutes, until they are easily pierced. Drain and let cool a bit so they are easy to handle, then cut them in half from top to bottom. The root end will hold them together. Lay them in a small pan, flat side down, season to taste, and add remaining ingredients.
- Bake at 375 degrees about 15 to 25 minutes, until cream thickens and the top is lightly browned.
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RECIPE SUBMITTED BY
zeldaz51
United States
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