- One 14-oz. Package frozen chopped onions, thawed
- 24 oz. cream cheese, at room temperature
- 2 cups finely grated parmesan cheese
- ½ cup mayonnaise
Position a rack in the center of the oven and preheat to 425°F. Drain the chopped onions, then use your hands to squeeze out any excess liquid. Transfer to a bowl. Add the cream cheese, parmesan, and mayonnaise and stir until combined. Scrape into an ungreased 1-quart soufflé dish and smooth the top. Bake until golden brown, about 20 minutes. Serve hot.