★Ingredients
4 large onions (yellow or white)
Salt and black pepper, to taste
1 cup heavy cream
2 tablespoons olive oil
1/2 cup grated Parmesan cheese
1 teaspoon fresh thyme leaves (optional)
2 cloves garlic, minced
1 tablespoon butter
Fresh parsley, chopped (for garnish)
Cake with pecans and caramel from the southern region.
★Instructions
- Preheat the Oven:
Preheat your oven to 400°F (200°C). - Prepare the Onions:
- Peel the onions and cut them into 1/2-inch thick slices.
- Place the onion slices on a baking sheet.
- Drizzle with olive oil and season with salt and black pepper.
- Roast in the preheated oven for about 25-30 minutes, or until the onions are tender and slightly caramelized.
- Prepare the Cream Sauce:
- In a saucepan, melt the butter over medium heat.
- Add the minced garlic and sauté for about 1 minute, until fragrant.
- Pour in the heavy cream and bring to a simmer.
- Stir in the grated Parmesan cheese and fresh thyme leaves (if using).
- Continue to cook, stirring frequently, until the sauce thickens, about 5-7 minutes.
- Season with salt and black pepper to taste.
- Combine Onions and Sauce:
- Remove the roasted onions from the oven and transfer them to a baking dish.
- Pour the Parmesan cream sauce over the onions, ensuring they are well coated.
- Bake:
- Reduce the oven temperature to 350°F (175°C).
- Bake the onions in the cream sauce for an additional 15-20 minutes, or until the sauce is bubbly and the onions are fully cooked.
- Garnish and Serve:
- Remove the dish from the oven and let it cool slightly.
- Garnish with chopped fresh parsley.
- Serve warm as a side dish or a delicious addition to any meal.
Enjoy!