Roasted onions with Parmesan cream



°3 sweet onions, peeled and finely chopped
°1 cup heavy cream
°1/4 cup white wine
°1/2 cup grated parmesan cheese
°4 tsp of unsalted butter
°3 tablespoons of extra virgin olive oil
°1 teaspoon garlic powder
°1/4 t cayenne pepper (optional)
°Kosher salt and freshly ground pepper, to taste

*to prepare

Preheat oven 375 degrees F .
Spread onion earrings right into a 9" x 13" baking dish, preserving earrings and layers intact, then drizzle with olive oil and season generously with salt and pepper.
Place the baking tray in the oven and leave for 15 minutes, or until cooked through.
Remove the onions from the oven and increase the temperature to 450°F.
Combine the heavy cream, wine, butter, garlic powder, and chili in a medium saucepan over medium heat and cook until the butter melts and bubbles form around the outer edge of the cream.  
Remove from heat, pour over roasted onions, and sprinkle Parmesan over all onions.
Cover the baking tray with aluminum foil and bake for another 20 minutes.
Remove foil and bake for every other five to ten minutes, or till onions are caramelized and cheese is golden brown.
Take the dish out of the oven and serve it hot. Enjoy!