When you keep sneaking bites out of a dish, only half of it makes it to the table, right? Ya. That is where you’ll find these Parmesan Creamed Onions. Because it was so delicious, I cooked it for three consecutive nights.
Creamed Onions with Roasted Parmesan
Cut four big sweet onions into quarter-inch slices after peeling them.
Extra virgin olive oil, 3 tablespoons
3 tablespoons of heavy cream
1 and 1/4 cups of white wine
half a cup of grated parmesan salt
Add pepper and salt to taste.
The Best Way to Prepare Creamed Onions with Roasted Parmesan
Bake at 375 degrees for 10 minutes. Make cautious not to separate the onions when you carefully arrange them onto a baking tray coated with paper.
Add the olive oil drizzle. And then add the pepper and salt.
In a separate pot, bring the heavy cream and white wine to a simmer while you roast the onions.
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FRIED BOLOGNA
