Baked onions in parmesan & cream
10 roscoff onions
500ml double cream
3 cloves of garlic, crushed
10 sprigs of fresh thyme
200g Parmesan Reggiano PDO cheese
- Bring a large pan of well-seasoned water to the boil.
- Carefully place the onions, in their skins, into the pot and allow them to simmer with a lid on for 15 minutes.
- Remove the onions from the water and set them to one side to cool.
- Pour the cream into a pan and add the garlic, thyme, black pepper, and a good grating of nutmeg. Set the pan over a low heat and allow the flavours to infuse into the cream.
- Remove the cream from the heat and allow to cool slightly.
- Once the onions have cooled, peel off the skin and cut in half horizontally. Lay them out in an ovenproof dish that is big enough to house them all on a single layer.
- Using a fine grater, season up the cream with grated parmesan and sea salt. Reserve a little bit of parmesan to grate over the top of the onions before they go in the oven.
- If you are happy with the seasoning of the cream, then pour it over the onions. The cream should come about two-thirds of the way up the onions — they should not be fully submerged. Depending on the size of your oven dish, you may not require all of the cream.
- Grate a little more parmesan over the top and then place the dish in the oven at 180°C for 30 minutes.