The last time I made this dish for church, everyone wanted the recipe



3 onions, sliced

1/4 cup white wine

1 cup heavy cream

1/2 cup grated parmesan cheese

4 tablespoons unsalted butter

3 tablespoons olive oil

1 teaspoon powdered garlic

Salt and pepper to taste




Preheat Oven: Set your oven to 400°F (200°C).

Prepare the Onions: Toss the sliced onions with olive oil ensuring they are well coated. Spread them evenly on a baking sheet.

Roasting: Place the baking sheet in the oven and roast the onions for approximately 15 minutes. They should be tender and have a slight caramelized edge to them.


Adjust Oven Temperature: Increase the oven’s heat to 450º F (230º C) and take out the roasted onions.


Prepare the Cream Sauce: In a saucepan set over medium heat, mix together the heavy cream, white wine, unsalted butter, and garlic powder. Continuously stir the mixture until the butter has fully melted and you can see bubbles forming along the edges of the cream.

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