Please excuse the recent absence of new posts from My Kitchen Escapades. Carole was escaping the miserable Minnesota winter for a week sailing the gorgeous Caribbean blue with her family. If you find her absence to be unexcused, she is willing to complete any necessary make-up posts to regain her good standing.
Thank you for your patience and understanding.
Our family LOVES to go on cruises this time of year. You never truly appreciate the warm weather and gorgeous blue water unless you are escaping the Minnesota snow and -30 wind chills. I could have spent the whole week on a deck chair, in the sun, watching the water go by but my children didn’t think that was the best use of their time on the boat.
We did so many fun activities but the highlights were definitely zip lining in the Jamaican rain forest and swimming with the stingrays in Grand Cayman. (That is my 8 year old and hubby kissing one!) Well….. except for my 16 year old son, who refused to get out of the catamaran because he was terrified of the stingrays. All his younger siblings showed him up and he will never live it down. Ever.
I love how simple this was to make, yet unique and gorgeous enough to serve at a nice dinner. I am always on the search for a good side dish for company and Sunday dinners. The only thing I might play with a bit is adding a bit of fresh garlic to the cream sauce. I think I will roast a couple cloves with the onions, mash them up and add it to the cream sauce. I’ll post my results as an update once I give it a try, so come on back if that idea interests you as well!Print
- 3–4 medium to large yellow onions
- Extra virgin olive oil
- Salt and pepper
- 1 C heavy cream
- 1/4 C water + 1 tsp white wine vinegar (or 1/4 C white wine)
- Freshly grated parmesan cheese, about 1/2 C
1. Preheat oven to 375 degrees and lightly spray a large cookie sheet with sides (jelly roll pan). Peel the onions and slice them into 1/4 inch slices, keeping the rings intact. Lay them on the cookie sheet and drizzle with olive oil, then salt and pepper. Roast in the oven for 15 minutes.
2. While the onions roast, bring the cream, water and white wine vinegar to a gentle simmer over medium heat in a small saucepan. Once it starts to bubble around the edges, remove from the heat and set aside.
3. Remove the onions from the oven. Raise the oven temperature to 450 degrees. If you would like these in a nicer serving dish, carefully transfer them to baking dish that has been sprayed with nonstick spray. You may have to slightly overlap the onions to make them all fit. Otherwise, you can leave them on the cookie sheet. Pour the cream mixture gently over the top of the onions then generously sprinkle each onion with the fresh parmesan cheese. Add a few more grinds of fresh black pepper over the top.
4. Cover with foil and return to the oven for another 20 minutes. Remove the foil and allow the onions to brown for about 10-15 minutes more.