Roasted Onions

Onions…fried, sautéed, raw…I just love them! I stumbled across this recipe while sitting in my doctors office waiting room and could not wait to try them.  I didn’t get a chance to write down the exact recipe, but I think I am close.  They turned out to be the perfect side to my steak dinner.

Cast Iron Skillet or Sauté Pan

Tongs or Slotted Spoon

6 Small Vidalia Onions

2 Tablespoons butter

1/4 Cup Heavy Cream

1/4 Cup Dry White Wine (or dry Sherry)

Grated Pecorino Romano Cheese Or Parmesan

1/4 Cup Julienned Swiss Cheese

Heat oven to 375 degrees.

Peel onions removing all the tough skin.  Cut off tops and bottoms so onion can sit flat without tipping over.  Cut in half through the core so the onion rings stay in tact (I did not cut mine in half and had to adjust cooking time).  Over medium/high heat sauté onions in butter.  Move around so onion does not burn and turn over so both sides are able to cook.  Cook until slightly limp and center of onion will begin to raise up, approximately 8 minutes.

Remove onions and place in baking dish.  Add cream and wine to baking dish and stir onions around making sure they are well coated.  Organize your onions so each one is face up in the baking dish.  Top with grated cheese and Swiss cheese.  Bake in oven until the tops are browned and onion have turned a golden color.  About 20 minutes or so depending on your oven.