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  • Cassie Miron

    food thingy

  • Christina Bruce

    roasted onions, white wine and parmesan cream sauce, hint of fresh sagethyme *4 yellow onions,1/4 inch thick, baking sheet, rings intact. olive oil, salt pepper. 375F for 15 minutes. *1 cup heavy cream, 1/4 cup white wine in a small saucepan and simmer till it starts to bubble around the edges. *Spoon cream sauce over each onion, more black pepper, cover with foil and cook another 20-25 min’s. *** take off foil, temp to 450F. parmesan on top, back in oven till golden brown. 5 min. garnish.

  • tiffany kapri

    roasted sliced onions, bathed in a white wine and parmesan cream sauce, studded with a hint of fresh sage or thyme ***Take 4 yellow onions, peel and slice them 1/4 inch thick, and carefully place them on a baking sheet, rings intact. Drizzle with olive oil, salt and pepper. Roast them at 375F for about 15 minutes. ***While onions are roasting, place 1 cup of heavy cream and 1/4 cup of white wine in a small saucepan and simmer till it starts to bubble around the edges. Remove from stove. ***After 15 minutes, carefully take the onions off the baking sheet and transfer into a shallow baking dish, still keeping rings intact. Spoon cream sauce over each onion, maybe a little more black pepper, cover with foil and cook another 20-25 min’s. ***Remove from oven, take off foil, and raise temp to 450F. Shave, or grate your parmesan on top of each onion, place back in hot oven till golden brown. About 5 min’s till they caramelize. Garnish with fresh sage leaves or thyme.

  • Eileen Harrell

    grilled, creamed onions!

  • Carolyn Johnson

    Grilled Onions in Thyme Cream Sauce

  • Janine Stuart

    Roasted Parmesan Cream Grilled Onions

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