Parmesan Onion Bake Recipe

5 2 2
Parmesan Onion Bake Recipe
Parmesan Onion Bake Recipe photo by Taste of Home
Publisher Photo

Parmesan Onion Bake Recipe

Read Reviews
5 2 2
Publisher Photo
Dinner guests in my home know to expect the unexpected! I love experimenting with unusual combinations of ingredients. This cheesy onion bake adds flair to a meal. -Linda Vail, Ballwin, Missouri
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

Ingredients

  • 6 medium onions, sliced
  • 1 cup diced celery
  • 8 tablespoons butter, divided
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 cups milk
  • 1/3 cup grated Parmesan cheese
  • 1/2 cup chopped pecans

Directions

In a large skillet, saute onions and celery in 3 tablespoons butter until tender; drain and set aside.
In a saucepan, melt the remaining butter; stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over vegetables; toss to coat.
Pour into an ungreased 2-qt. baking dish. Sprinkle with cheese and pecans. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 6-8 servings.
Originally published as Parmesan Onion Bake in Taste of Home October/November 2000, p27

Nutritional Facts

3/4 cup: 257 calories, 19g fat (9g saturated fat), 40mg cholesterol, 512mg sodium, 17g carbohydrate (10g sugars, 3g fiber), 6g protein.

  • 6 medium onions, sliced
  • 1 cup diced celery
  • 8 tablespoons butter, divided
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 cups milk
  • 1/3 cup grated Parmesan cheese
  • 1/2 cup chopped pecans
  1. In a large skillet, saute onions and celery in 3 tablespoons butter until tender; drain and set aside.
  2. In a saucepan, melt the remaining butter; stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over vegetables; toss to coat.
  3. Pour into an ungreased 2-qt. baking dish. Sprinkle with cheese and pecans. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 6-8 servings.
Originally published as Parmesan Onion Bake in Taste of Home October/November 2000, p27

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forParmesan Onion Bake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
IslandPrincess101 User ID: 6147821 33409
Reviewed Aug. 11, 2011

"Super yummy!"

MY REVIEW
Mamie Jane User ID: 3601565 80593
Reviewed Feb. 19, 2010

"Delicious and unusual side dish. People ask for the recipe every time I make it."

Loading Image