Recipes, Side Dish Recipes

Baked onions in parmesan & cream



  1. Bring a large pan of well-seasoned water to the boil.
  2. Carefully place the onions, in their skins, into the pot and allow them to simmer with a lid on for 15 minutes.
  3. Remove the onions from the water and set them to one side to cool.
  4. 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.
  5. Remove the cream from the heat and allow to cool slightly.
  6. 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.
  7. 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.
  8. 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.
  9. Grate a little more parmesan over the top and then place the dish in the oven at 180°C for 30 minutes.

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