I love onions in many forms but usually I just saute them for a simple side dish, although sometimes I stuff them for a fancier one. These sheet pan onions are even simpler than sauteing them, since you don’t need to stir them. And really, what’s not better with heavy cream?
The recipe is from Chrissy Teigen’s Cravings: Hungry for More, which I’ve been cooking heavily from this March. I was making some steaks for our third-anniversary-of-knowing-each-other dinner and made this for a side dish. They did not disappoint!
After reading this once, you probably won’t need to look at the recipe again. It’s that easy! Slice some onions into thin wedges (8 per onion), toss with some oil, salt, pepper and a few fresh thyme sprigs (or dried thyme). Put all this on a foil-lined pan and spread out then roast until the onions are charred. Stir and then add some cream and pop them back into the oven for a few minutes. Take out the thyme sprigs and serve!
Chrissy Teigen’s Sheet Pan Cream and Thyme Roasted Onions
- 3 onions (about 1 1/2 pounds), sliced into wedges
- 5 sprigs fresh thyme or 1 teaspoon dried
- 3 Tbs olive oil
- salt and pepper to taste
- 1/4 cup heavy cream
- Preheat the oven to 400 while you line a sheet pan (rimmed baking sheet) with foil.
- Cut each onion into 8 wedges and toss the wedges with the oil, salt, pepper and thyme.
- Spread the onions out on the foil lined pan and roast at 400 for 25 – 30 minutes. They should be lightly charred on the edges and golden on the bottom.
- Take the pan out of the oven and stir the onions. Taste one and add more salt and pepper if you’d like. Spread out in the pan again, then drizzle the cream over the onions.
- Bake another 2-3 minutes, until the cream is bubbling.
- Discard the thyme sprigs and serve.
These went great with a steak.