The humble onion. It’s in nearly everything we eat. But, it seldom takes center stage. Like that one character actor who you just can’t place, but always plays an intimidating yet witty hit man in mob movies. If he were, even once, given the spotlight, I’m sure he’d be amazing! Just like this dish where the onion takes its well-deserved lead role.
- Yield: 6 to 8 Servings
- Total Time: 1 Hour 25 Minutes
- 2 Tbsp extra-virgin olive oil, divided
- 4 large Vidalia or other sweet onions, cut into ½-inch
- thick cross-section slices (visible concentric rings)
- 1½ tsp salt, divided
- 1 cup heavy cream
- ¼ cup sour cream
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp ground black pepper
- 2 tsp dried oregano
- 1 cup Parmesan cheese, grated
- Preheat the oven to 400°F.
- Using 1 tablespoon of olive oil, coat the bottom and sides of a baking dish. Lay onion slices flat along the bottom. Drizzle with the remaining 1 tablespoon of olive oil, and sprinkle with 1 teaspoon of salt. Cover the baking dish tightly with aluminum foil, transfer to the oven, and roast for 45-50 minutes, or until the onions are very soft. Remove the baking dish from the oven and discard the foil.
- In a mixing bowl, whisk together heavy cream, sour cream, garlic powder, paprika, pepper, oregano, and the remaining ½ teaspoon of salt. Pour the cream mixture over the onions and sprinkle Parmesan across the top. Return the baking dish to the oven and continue to roast for an additional 20-25 minutes or until the onions and cheese have begun to brown.
- Remove the creamed onions from the oven and serve hot. Be sure to include a bit of the sauce with every serving.