Best Roasted Creamed Onions Recipes

ROASTED PARMESAN-CREAMED ONIONS

Steps:

• Preheat the oven to 350°F.
• Slice the onions into 1/4-inch-thick rounds and lay them in a shallow baking pan, such as a sheet pan or jelly roll pan. Drizzle with the olive oil and season to taste with salt and pepper. Roast for 15 to 18 minutes, or until lightly browned.
• Meanwhile, in a medium saucepan, bring the cream and wine to a simmer over medium-high heat. As soon as the liquid starts to bubble around the edges, remove from the heat.
• Spoon about 1-2 tablespoon of the cream mixture over each onion slice. Cover with aluminum foil, return to the oven, and cook for about 25 minutes. increase the oven temperature to 450°F.
• Remove the foil and top the onions with the shaved cheese. Return the pan to the oven and cook for 4 to 5 minutes, or until the edges caramelize. Serve hot.

CREAMED SPINACH WITH ROASTED CIPOLLINI ONIONS

Steps:

• Place unpeeled onions in a bowl and cover with very hot water. Set aside for 15 minutes to soften skins. Drain onions, then peel and pat dry. Heat a large skillet over high heat and add a - count of olive oil. Add the onions and saute until golden brown all over, about 10 minutes. Add the vinegar and honey, reduce heat to medium, and cook until mixture has reduced to a syrup and onions are soft, about 20 minutes.
• Preheat oven to 400°F.
• Heat a large pot over medium heat. Drizzle with a 2-count of olive oil, add butter, and stir around until it melts. Add onions and garlic and saute until soft, about 5 minutes. Add spinach in batches, pushing down into pan with a wooden spoon to help it wilt and adding more spinach to the pot as soon as room is available. Cook spinach until it is dry, then reduce heat and add cream and nutmeg. Stir and cook for 10 minutes, Season with salt and pepper.
• Pour the spinach into a baking dish and top with onions and panko. Bake until bread crumbs are golden brown, about 15 minutes. Serve hot.6.

CREAMED SPINACH WITH ROASTED CIPOLLINI ONIONS AND TOASTED BREAD CRUMBS

Steps:

• Place the unpeeled onions in a bowl and cover with very hot water. Set aside for 15 minutes to soften the skins. Drain the onions, then peel and pat dry. Heat a large skillet over high heat and add a 2-count of oil. Add the onions and saute until they are golden brown all over, about 10 minutes. Add the vinegar and honey, reduce the heat to medium, and cook until the mixture has reduced to a syrup and the onions are soft, about 20 minutes. Preheat the oven to 400° F. Heat a large pot over medium heat. Drizzle with a 2-count of oil, add the butter, and stir it around until it melts. Add the onions and garlic and saute until soft, about 5 minutes. Add the spinach in batches, pushing it down into the pan with a wooden spoon to help it wilt and adding more spinach as soon as there is room in the pot. Cook the spinach until it is dry, then reduce the heat and add the cream and nutmeg. Stir and cook for 10 minutes. Season with salt and pepper. Pour the creamed spinach into a baking dish and top it with the onions and the panko. Bake until the breadcrumbs are golden brown, about 15 minutes. Serve hot.

ROASTED CREAMED CIPOLLINI ONIONS

Steps:

• Put onions in a bowl and cover with boiling water After 1 minute, drain off the water. Using a sharp paring knife trim off the root end of the onion, leaving a little of the hard pad intact. It will soften as it cooks and it will keep the onion from slipping apart. Starting at the root end, peel away the outer layer of skin, then trim the tips. You may have to remove several layers of onion. Put the peeled onions in a roasting pan large enough to hold them in a single layer. Toss onions with olive oil, salt and pepper, and roast at 350 degrees for about an hour, until soft and caramelized. Stir gently every 15 minutes to keep them from sticking and to spread the color around. While the onions are roasting, reduce 1/4 cup white wine about in half. Add chicken broth, cream onion, bay leaf and thyme. Simmer and then turn off the heat and let steep for 10-15 minutes. In another slightly larger saucepan, proceed as for basic bechamel. Heat butter and add flour, whisking constantly to allow the flour to cook until the bechamel is a caramel color, about 5-8 minutes. Whisk in a few tablespoons of the steeped liquid from above (after removing onion and herbs) to loosen up the flour mixture, then whisk in the remainder, stirring constantly until thickened. Once the sauce is thickened, whisk in cheddar cheese. Season with salt and grating of nutmeg. Using a slotted spoon, carefully transfer the onions into the sauce and stir gently to blend. May be made a day in advance and stored in the refrigerator.

ROASTED CREAMED ONIONS

Steps:

• Put onions in a bowl and cover with boiling water After 1 minute, drain off the water. Using a sharp paring knife trim off the root end of the onion, leaving a little of the hard pad intact. It will soften as it cooks and it will keep the onion from slipping apart. Starting at the root end, peel away the outer layer of skin, then trim the tips. Put the peeled onions in a roasting pan large enough to hold them in a single layer. Toss them with olive oil, salt and pepper, and roast them at 350 degrees for about an hour, until soft and caramelized. Stir,, toss or jiggle every 20 minutes to keep them from sticking and to spread the color around. While the onions are roasting, reduce 1/4 cup white wine about in half. Add chicken broth, cream onion, bay leaf and thyme. Simmer and then turn off the heat and let steep for 10-15 minutes. In another slightly larger saucepan, proceed as for basic bechamel, add butter and flour and the steeped liquid from above (after removing onion and herbs). Once the sauce is thickened, whisk in cheddar cheese. Season with salt and grating of nutmeg. Can be made a day or 2 in advance and held in refrigerator.

SKILLET-ROASTED AND CREAMED MUSHROOMS AND ONIONS

Steps:

• Skillet-roast the garlic cloves: Heat a large skillet over medium heat and add the unpeeled garlic cloves. Cook, stirring occasionally, so that the skin gets charred on all sides, 15 to 20 minutes. Remove from the heat and wrap the garlic cloves in a clean kitchen towel for a few minutes to cool and soften. Peel off the skins and set aside.
• Heat the same skillet over medium-high heat and add the mushrooms to the dry skillet. Cook, stirring occasionally, until the mushrooms have released their natural juices and begin to soften and brown, about 10 minutes. Remove the mushrooms from the skillet and set aside.
• Melt the butter in the same skillet, then add the thawed pearl onions and the peeled skillet-roasted garlic cloves. Toss to coat completely in the butter.
• Cook, stirring occasionally, over medium-high heat until the onions begin to caramelize and turn golden, 5 to 7 minutes.
• Sprinkle the sugar and 1 teaspoon of salt over the top of the onions and garlic, then add the vegetable stock, vinegar and thyme sprigs, stirring often and scraping the browned bits from the bottom of the pan. Then add the reserved mushrooms back into the pan, tossing with the onions and garlic.
• Simmer over medium-high heat until the liquid begins to thicken, 2 to 3 minutes, then stir in the cream, nutmeg, and Parmesan to coat and bring to a simmer so that the sauce warms through completely, 2 minutes. Add salt and pepper to taste before serving.

ROASTED PARMESAN CREAMED ONIONS

Steps:

• Peel and slice the onions into ¼ inch thick slices. Carefully place them on a parchment lined baking sheet, keeping the rings intact. Drizzle with olive oil and season with salt and pepper. Roast at 375 for about 15 minutes.
• While the onions are roasting, place the heavy cream and wine in a small saucepan and simmer until it starts to bubble around the edges. Remove from heat and set aside.
• After the onions are out of the oven, carefully transfer them to a shallow baking dish, again, keeping the rings intact. Slowly pour the cream sauce over all the onions. You can add more black pepper at this point if you'd like. Raise the oven temp to 450. Sprinkle each onion with grated or shaved Parmesan cheese.
• Cover baking dish with foil and return to the oven for another 20 - 25 minutes. Remove foil and let the onions get nice and brown and caramelized for about 5 more minutes.