Creamy Baked Onions
Indulge in the comforting flavors of Creamy Baked Onions, a decadent side dish that transforms simple yellow onions into a luxurious treat. This recipe features tender, boiled onion halves baked to perfection in a rich, velvety cheese sauce made with Parmesan, Gruyere, and a hint of nutmeg for warmth. Topped with golden, crispy panko breadcrumbs for an irresistible crunch, this dish brings together creamy textures and savory flavors in every bite. Perfect for dinner parties or holiday gatherings, this easy-to-follow recipe bakes up in just 30 minutes and pairs beautifully with roasted meats or hearty casseroles. Elevate your side dish game with Creamy Baked Onions—comfort food at its finest!
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Recipe Information
Ingredients
- 4 large yellow onions
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 0.5 cups heavy cream
- 0.5 cups grated Parmesan cheese
- 0.5 cups grated Gruyere cheese
- 1 teaspoons salt
- 0.5 teaspoons ground black pepper
- 0.25 teaspoons ground nutmeg
- 0.5 cups panko breadcrumbs
- 1 teaspoons olive oil
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Peel the onions and trim the tops and bottoms to create a flat surface. Slice each onion in half horizontally.
Place the onion halves cut-side down in a pot of boiling salted water. Boil for 8-10 minutes until slightly tender but still holding their shape. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the milk and heavy cream, ensuring no lumps form. Cook and stir until the sauce thickens, about 3-4 minutes.
Remove the saucepan from heat and stir in the Parmesan cheese, Gruyere cheese, salt, black pepper, and nutmeg. Mix until the cheese has melted and the sauce is smooth.
Arrange the boiled onion halves cut-side up in a single layer in a baking dish.
Pour the cheese sauce evenly over the onions, making sure they are fully covered.
In a small bowl, combine the panko breadcrumbs with the olive oil. Sprinkle the breadcrumb mixture evenly over the top of the dish.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbling.
Remove from the oven and let the dish rest for 5 minutes before serving.
Garnish with fresh parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.9 g | 156% | |
| Saturated Fat | 65.6 g | 328% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 316 mg | 105% | |
| Sodium | 3818 mg | 166% | |
| Total Carbohydrate | 105.3 g | 38% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 46.9 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 1630 mg | 125% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1574 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
