The following recipe is from the February 4th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
The magic of the allium family—members include garlic, shallots, onions, and leeks—is that, on exposure to heat, their initial pungency gradually gives way to a deep and mellow sweetness. This recipe, from Rick Tramonto and Mary Goodbody's Osteria, develops and plays up the onion's natural sugars, coating the vegetable in gentle sauce of white wine and cream. Topped with shaved parmesan, it makes a rich and soothing side dish for a cold weather meal.
- 4 medium yellow onions
- 1/4 cup extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 cup heavy cream
- 1/4 cup dry white wine
- 2 ounces Parmigiano-Reggiano cheese, shaved (about 2 tablespoons)
Preheat the oven to 350°F.
Slice the onions into 1/4-inch-thick rings and lay them in a shallow baking pan, such as a sheet pan or jelly roll pan. Drizzle with the olive oil and season to taste with salt and pepper. Roast for 15 to 18 minutes, or until lightly browned.
Meanwhile, in a medium saucepan, bring the cream and wine to a simmer over medium-high heat. As soon as the liquid starts to bubble around the edges, remove from the heat.
Spoon about a tablespoon of the cream mixture over each onion slice. Cover with aluminum foil, return to the oven, and cook for about 25 minutes. Increase the oven temperature to 450°F.
Remove the foil and top the onions with the shaved cheese. Return the pan to the oven and cook for 4 to 5 minutes, or until the edges caramelize. Serve hot.