Baked Sweet Onions in Parmesan Cream

This recipe uses big, sweet onions, rather than the pearl onions that are usually creamed. I like it better, as it's a whole lot less fiddly than dealing with all those tiny things. It multiplies well and can be prepped in advance of baking.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 2  large sweet onions
•  salt, pepper to taste
• 3⁄4 cup heavy cream
• 1⁄8 teaspoon  freshly grated nutmeg
• 1⁄2 cup  grated parmesan cheese

Directions

1. Peel the onions, keeping the root end intact. Cook them in a large pot of simmering water about 25-30 minutes, until they are easily pierced. Drain and let cool a bit so they are easy to handle, then cut them in half from top to bottom. The root end will hold them together. Lay them in a small pan, flat side down, season to taste, and add remaining ingredients.
2. Bake at 375 degrees about 15 to 25 minutes, until cream thickens and the top is lightly browned.