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1
Halve onions from top to bottom.
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2
Resting on the cut side slice thinly into half circles.
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3
Measure out 6 cups.
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4
Melt the butter in a large heavy skillet over medium heat; when foam subsides add the onions.
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5
Cover and cook, over medium low heat, until wilted, about 15 minutes.
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6
Uncover and continue cooking over medium heat, stirring often and adjusting heat so that onions brown slowly, until the onions are a dark golden brown and very tender, about 20 minutes.
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7
Stir in the chopped thyme, salt and pepper.
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8
Preheat oven to 350 degrees.
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9
Select 6 (5-ounce) custard cups; brush generously with softened butter.
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10
Arrange in a 13 by 9-inch baking pan.
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11
Set a kettle of water on to boil.
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12
Combine the milk and cream in a saucepan and heat until small bubbles appear around the edges.
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13
In a large bowl whisk the eggs and egg yolks until blended.
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14
Slowly add the hot milk, whisking gently until blended.
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15
Place a strainer over a large measuring cup with a pouring spout and strain the custard.
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16
Using a tongs distribute distribute the Sauteed onions evenly among the 6 custard cups (they should be about 1/4 filled).
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17
Add the custard, distributing evenly.
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18
Run a knife through the custards so that the custard will seep through the layer of onion.
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19
Place the baking pan in the oven and carefully pour hot water into the pan until it is 1-inch up sides of the cups.
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20
Bake until custards are lightly browned and set, about 25 minutes.
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21
Remove the pan from the oven and using a spatula and protecting your hand with a pot-holder remove the custard cups from the water to a wire rack.
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22
Serve warm or at room temperature.
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23
Can be made ahead and reheated in the microwave or wrapped in foil and reheated in the oven.
