Creamy Garlic-Parmesan Glazed Onions
Indulge in a gourmet side dish with my Creamy Garlic-Parmesan Glazed Onions. Perfectly tender little boiling onions are enveloped in a luscious garlic cheese sauce that marries buttery richness with savory Parmesan and the warmth of garlic. This dish not only elevates your Thanksgiving Dinner but also makes a delightful addition to any traditional meal or family gathering. The combination of flavors and textures will leave your guests raving about this scrumptious side. Simple to prepare yet impressive in presentation, this recipe is sure to become a staple in your holiday repertoire.
N/A
Servings
200
Calories
8
Ingredients
Ingredients
Butter
8 tablespoons (cut into small cubes)
Flour
1/2 cup (none)
Milk
4 1/2 cups (cold or hot, as needed)
Garlic Powder
1 teaspoon (to taste)
Parmesan Cheese
1/4 cup (grated)
Little Boiling Onions
3 lbs (peeled)
Salt
to taste (none)
Coarse Ground Pepper
to taste (none)
Instructions
1
Begin by cutting the butter into small cubes and melting it over low heat in a non-aluminum saucepan. The non-aluminum is crucial for keeping your sauce beautifully pale.
2
Once the butter is foaming, add the flour gradually while stirring constantly with a wooden spoon or whisk to create a roux. Ensure that the roux remains pale and does not brown.
3
Allow the roux to bubble gently for 2-3 minutes, stirring continuously until it resembles the consistency of cake frosting. This step is essential to eliminate any raw flour taste.
4
When your roux is ready, prepare your liquids: if the roux is hot, use cold milk, or if it's cold, use hot milk. This temperature contrast will help achieve a smooth, lump-free sauce.
5
Gradually whisk in the milk, and then add the Parmesan cheese and garlic powder. Stir until well combined and bring the mixture to a gentle boil.
6
Reduce the heat to low and let the sauce simmer for 3-5 minutes, stirring occasionally until it thickens to your desired consistency, then keep it warm.
7
In a separate pot, cook the peeled little boiling onions in boiling water for about 15-20 minutes, or until a fork inserts easily into the center without the onions becoming mushy.
8
After cooking, strain the onions and transfer them to a serving dish. Pour the creamy garlic-Parmesan sauce generously over the onions.
9
Finish by sprinkling with salt and coarse ground pepper. Serve immediately and enjoy!
Nutrition Information
12.5g
Fat
15g
Carbs
6.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Creamy Garlic-Parmesan Glazed Onions?
They are a gourmet side dish featuring tender boiling onions in a rich garlic and Parmesan cheese sauce.
What kind of onions should I use?
Use 3 lbs of small boiling onions for the best texture and presentation.
Can I use regular onions instead of boiling onions?
While you can use pearl onions, boiling onions are preferred for their size; regular large onions would need to be chopped and wouldn't have the same effect.
How do I peel 3 lbs of boiling onions quickly?
Blanching them in boiling water for a minute and then shocking them in cold water makes the skins slip right off.
Why should I use a non-aluminum saucepan?
A non-aluminum pan prevents the sauce from reacting with the metal, ensuring it stays beautifully pale.
What is a roux?
A roux is a mixture of equal parts fat and flour used as a thickening agent for sauces.
Why shouldn't the roux brown?
For this specific creamy sauce, keeping the roux pale ensures the final glaze remains light and white rather than brown.
How long should I cook the roux?
Cook it for 2-3 minutes until it resembles cake frosting to remove the raw flour taste.
Why do I use cold milk with a hot roux?
Using cold milk with a hot roux creates a temperature contrast that helps produce a smooth, lump-free sauce.
Can I use hot milk?
Yes, if your roux has cooled down, you should use hot milk to achieve the necessary temperature contrast.
What type of milk is best for this recipe?
The recipe calls for 4 1/2 cups of milk; whole milk will provide the creamiest result.
How do I prevent lumps in the sauce?
Whisk the milk in gradually and ensure the temperature contrast between the roux and the milk is maintained.
When do I add the Parmesan cheese?
Add the Parmesan cheese and garlic powder after you have whisked the milk into the roux.
Can I use fresh garlic instead of garlic powder?
Yes, but garlic powder is used here for a smooth texture and consistent flavor throughout the glaze.
How long do the onions need to boil?
Boil the onions for about 15-20 minutes in a separate pot.
How do I know when the onions are done?
They are ready when a fork inserts easily into the center but they are not yet mushy.
Can I make this dish ahead of time?
You can prepare the onions and sauce separately and combine them just before serving for the best texture.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
How do I reheat the glazed onions?
Reheat gently on the stovetop over low heat, adding a splash of milk if the sauce has thickened too much.
Is this recipe suitable for Thanksgiving?
Yes, it is an elegant and savory side dish that complements traditional Thanksgiving turkey and sides.
Can I make this recipe gluten-free?
You can substitute the all-purpose flour with a 1-to-1 gluten-free flour blend to make the sauce.
Can I make this recipe vegan?
You would need to use a plant-based butter, a non-dairy milk like soy or oat, and a vegan Parmesan substitute.
What other cheese can I use besides Parmesan?
Asiago or Romano cheese are excellent alternatives that provide a similar savory profile.
How many calories are in a serving?
There are approximately 200 calories per serving based on the recipe data.
What is the protein content of this dish?
Each serving contains about 6.25g of protein.
Can I add other spices?
While the recipe uses garlic, salt, and pepper, a pinch of nutmeg or some fresh parsley can also be added.
What should I serve these onions with?
They pair perfectly with roasted meats like turkey, chicken, or roast beef.
Is this a vegetarian dish?
Yes, this recipe is vegetarian-friendly.
Why did my sauce not thicken?
Ensure you simmer the sauce for 3-5 minutes after it reaches a boil to allow the flour to fully thicken the liquid.
Can I use frozen boiling onions?
Yes, you can use frozen pearl or boiling onions; just adjust the boiling time as they may cook faster.