Make this creamy Parmesan Onion Sauce that uses just six ingredients. Creamy, tasty, and perfect for your next pasta dish.
Did you know that this Parmesan Onion Sauce only uses six ingredients? Also, these ingredients are easy to pronounce and I can bet that you already have most of the ingredients on hand.
It’s important for you to know that if you make this sauce ahead of time, it will thicken up considerably. This is normal due to the heavy cream and the Parmesan cheese that are used in the recipe. Simply warm it up, and add a splash or two of additional cream or milk to loosen it up to your desired consistency!
Another note that I want to share is about the cheese. Try to use freshly grated cheese, if possible. Or if you have to buy pre-grated cheese, make sure it is grated and not shredded. It’s not the biggest deal in the world if you use shredded Parmesan cheese, but it will be a lot smoother and a lot easier to melt if you use fresh, grated Parmesan. I’ve tested it with pre-shredded Parm before though, and it did work in a pinch!
Serve this creamy sauce over a warm bed of pasta and top with some scallops or shrimp. It would also go well as a drizzle on top of steak with some roasted asparagus on the side!
Parmesan Onion Sauce
This Parmesan Onion Sauce uses minimal ingredients and tastes fabulous!
- 1 Tablespoon oil
- 1/2 medium onion, finely diced
- 3 cloves garlic, minced
- Pinch of ground cloves
- Salt and pepper, to taste
- 1 1/2 cups heavy cream
- 1 1/2 cups Parmesan cheese, freshly grated
In a medium sauce pot, heat the oil over medium heat. Once warm, add the onions and cook, stirring occasionally until softened. This will take about 5-7 minutes. Add the garlic, a small pinch of ground cloves, and some salt and pepper to taste. Stir for a minute or two, until fragrant. Add the heavy cream and bring to a low boil. Reduce heat to a simmer and stirring constantly, slowly add the Parmesan cheese. The key is to add the cheese slowly while constantly stirring so that you do not have clumps. Continue to stir for a few minutes to ensure that the cheese melts and the sauce is smooth. Since this recipe has onions in it, there will be some texture from the onions. Feel free to blend it if you want it to be completely smooth. Enjoy!
If this sauce is not used right away and is instead refrigerated for later use, it will thicken up. Simply warm up when ready to use, and add a splash or two of milk to thin the mixture to a desired thickness.