Here is a rich, elegant, and comforting recipe for Roasted Parmesan Creamed Onions — whole or halved onions roasted until caramelized, then baked in a creamy Parmesan sauce. It’s an incredible side dish for holidays or special dinners, and it tastes like French onion soup meets creamy gratin.

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🧅 Roasted Parmesan Creamed Onions

Serves: 4–6

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⭐ Ingredients

For the Onions

• 6–8 medium yellow onions (or 12 small onions/shallots)
• 2 tablespoons olive oil
• Salt & black pepper
• 1 teaspoon thyme (fresh or dried)

For the Parmesan Cream Sauce

• 3 tablespoons butter
• 3 tablespoons flour
• 1 1/4 cups heavy cream (or half & half)
• 1 cup chicken or vegetable broth
• 1 teaspoon garlic powder (or 2 cloves minced)
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1/2 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella (optional for extra creaminess)

Topping

• 1/4–1/2 cup grated Parmesan
• Extra mozzarella (optional)
• Fresh thyme or parsley for garnish

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👩‍🍳 Instructions

1. Prep & Roast the Onions

1. Preheat oven to 400°F (205°C).
2. Peel onions and slice them in half through the root so they stay intact.
3. Place cut-side up on a baking sheet or in a baking dish.
4. Drizzle with olive oil, sprinkle with salt, pepper, and thyme.
5. Roast for 30–40 minutes, until browned on top and fork-tender.
   • (Small onions may take less time.)

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2. Make the Parmesan Cream Sauce

While the onions roast:

1. Melt butter in a saucepan over medium heat.
2. Whisk in the flour and cook for 1 minute to form a roux.
3. Slowly add heavy cream and broth, whisking constantly.
4. Add garlic powder, onion powder, salt, and pepper.
5. Simmer 3–5 minutes until slightly thickened.
6. Add Parmesan (and mozzarella if using) and stir until melted and smooth.

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3. Assemble the Dish

1. Transfer roasted onions to a baking dish (cut side up).
2. Pour the Parmesan cream sauce over and around them.
3. Top with additional Parmesan (and mozzarella if you want it more gratin-like).

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4. Bake

Bake at 375°F (190°C) for 20–25 minutes, or until bubbling and golden on top.

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5. Serve

Allow to cool slightly, then spoon onions and sauce into bowls or onto plates.
Garnish with fresh thyme or parsley.

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💡 Tips & Variations

• Add a splash of white wine to the sauce for extra depth.
• Use pearl onions for a more elegant presentation (blanch 1–2 minutes to peel more easily).
• Add crispy pancetta or bacon on top for a smoky twist.
• Replace Parmesan with Gruyère for a French onion soup flavor.
• If you want it extra thick, reduce the broth or add an extra tablespoon of flour.

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If you’d like, I can also give you:
🧅 Parmesan creamed leeks
🧄 Roasted garlic parmesan potatoes
🍳 French onion casserole

Just let me know!