- 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.