Set the temperature to 375* preheat Arrangange the onions carefully on a paper lined baking sheet.
Please avoid separating the onions.
Drizzle with olive oil; sprinkle with salt and pepper.
As the onions bake, set the heavy cream and white wine in a pot on the fire.
Once the cream simmers around the edges entirely, turn off the heat and place to the side.
Keeping the rings intact and together, remove the onions from the oven and gently place them onto a baking dish.
Pour the cream mixture gradually over the onions then sprinkle with the parmesan cheese.
Turn back to the oven after carefully covering the baking dish with foil.
Bake for another twenty minutes; then, gently remove the foil and roast for five more minutes.
Take out from the oven when the onions caramelize and brown.
