Easy oven baked onions are wonderfully flavorful, creamy and cheesy. They make a wonderful side dish to meats and poultry.
These creamy baked onions are just wonderful. Baking them in the oven with heavy cream and Parmesan results in a lovely side dish that goes really well with meat. I like to serve these baked onions with London broil or with NY strip steaks.
I don’t know about you, but I really dislike raw onions. I find their pungent, sharp flavor to be quite offensive. But something magical happens when you cook onions or bake them: they become creamy and mild, almost sweet.
In this recipe especially, the addition of heavy cream makes the onions extra creamy and mid.
Cooking the onions in water prior to baking is admittedly an extra step, but it does ensure that they turn out wonderfully creamy rather than browned and crispy.
Leftovers keep quite well for 2-3 days, and I reheat them covered in the microwave. Leftovers are also good mixed into an omelet or a scramble.
Creamy Baked Onions
- 2 large onions, 8 oz each without refuse
- 1/4 cup heavy cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 2 bay leaves
- 1 tablespoon grated Parmesan
- Preheat oven to 400 degrees F. Peel and trim the roots of the onions but leave them whole.
- Cook the onions in a large pot of boiling water for 30 minutes, until tender. Use a slotted spoon to remove them to a plate.
- Whisk the cream with the salt, pepper and thyme.
- When the onions are cool enough to handle, slice each in half through the root. Place the onion halves, cut side down, in a small baking dish with the bay leaves. Pour the cream over the onions, sprinkle them with the Parmesan, and bake for 30 minutes, until golden.