There are a million and one ways to cook an onion, all of which bring out its natural sweetness. Onions are already flavorful, but roasting them brings out the natural sugars.

There are a million and one ways to cook an onion, all of which bring out its natural sweetness. Onions are already flavorful, but roasting them brings out the natural sugars.

If you haven’t tried roasting onions yet, you should absolutely try this recipe. A few slices roasted on a skillet are excellent on their own, but we’ve added some more goodies to make this a little heartier.
How do you make onions filling? Of course, by adding cheese! Where can we sign up for roasted onions covered with a cheesy, creamy sauce?!? This dish’s basic elegance is incentive enough to cook it, but the flavor is out of this world.INGREDIENTS
3 peeled and thinly sliced sweet onions
1 quart thick cream
a quarter cup of white wine
1/2 cup grated parmesan cheese
4 tbsp unsweetened butter
3 tbsp extra virgin olive oil
1 tsp. garlic powder
Optional 1/4 teaspoon cayenne pepper
To taste, kosher salt and freshly ground pepper

PREPARATION
Preheat the oven to 375°F.
Spread onion rings in a 913-inch baking dish, rings and layers intact, then sprinkle with olive oil and season with salt and pepper to taste.
Place the baking dish in the oven for 15 minutes, or until tender.
Remove the onions from the oven and increase the temperature to 450o F.
In a medium saucepan over medium heat, combine heavy cream, wine, butter, garlic powder, and cayenne and cook until butter is melted and bubbles form around the outside edge of the cream.
Remove from heat and pour over pre-roasted onions, sprinkle with parmesan cheese on top.
Bake for another 20 minutes, then cover with aluminum foil. Cook for another 5-10 minutes, or until the onions are caramelized and the cheese is golden brown.
Remove from the oven and serve immediately. Enjoy!