Onion Gratin With Fresh Thyme

1. 1

   Place rack just above centre; preheat oven to 375.

2. 2

   Thinly remove both ends of onions; peel onions.

3. 3

   Cut each in half around the equator.

4. 4

   Using a sharp knife, cross hatch these inner surfaces with cuts about 1/2 inch apart, going quite deeply down, but not through narrow ends of rounds.

5. 5

   lay them snugly, cut side up, on a rimmed baking tray.

6. 6

   Drizzle with oil, sprinkle with chopped thyme, salt and pepper.

7. 7

   Bake uncovered for 20 minutes.

8. 8

   Transfer onions, cross hatched side up, fitting snugly into a baking dish just large enough to hold all in a single layer, such as a large oval gratin dish or a 9 - 13 inch disyh.

9. 9

   Stir cream with wine; pour over onions.

10. 10

    Cover dish with foil; continue baking for 25 minutes or until onions are tender when pierced with the tip of a knife.

11. 11

    Remove dish from oven; uncover onions.

12. 12

    Increase oven temperature to 450.

13. 13

    Sprinikle onions with Parmesan; then with Gruyere.

14. 14

    Bake uncovered for 8 minutes or until cheese is golden and sauce is bubbling.

15. 15

    Serve garnished with chopped thyme.

* Per serving · 4 servings · Values may vary.

No additional tips available.