serves 2-3 with rice, but good as a side dish with a roast.
onions 4 medium to large
whipping or double cream 300ml (I used milk and it worked well)
thyme the leaves from 3 sprigs
grated Parmesan a good handful (I have also made this with goats cheese too)
To serve: steamed brown rice for 4
Set the oven at 180C/gas mark 4. Peel the onions and bring to the boil in a large, deep pot of water. Leave at a bright simmer for about 25 minutes until tender. Lift them out with a draining spoon. Slice the onions in half from root to tip and put them cut-side down in an ovenproof dish. Mix the cream and thyme leaves and tip over the onions. Season with salt, pepper and the grated Parmesan and bake for 25-35 minutes till golden and bubbling.