Onion Gratin With Fresh Thyme

A mixture of both yellow and red onions look quite attractive in tis bake of "blooming" onions. Look for smaller sized onions that are better for placement in the casserole dish.

• Ready In: 1 hr 30 mins
• Serves: 6-8

Ingredients

• 6  medium onions (Spanish or red or a mixture)
• 1  tablespoon olive oil
• 1  tablespoon thyme, fresh
• 1⁄2 teaspoon salt
•  fresh black pepper, 3 grinds
• 1⁄2 cup  whipping cream
• 3  tablespoons dry white wine
• 1⁄2 cup parmesan cheese
• 1 1⁄2 cups gruyere cheese, grated

Directions

1. Place rack just above centre; preheat oven to 375.
2. Thinly remove both ends of onions; peel onions. Cut each in half around the equator. 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. lay them snugly, cut side up, on a rimmed baking tray.
3. Drizzle with oil, sprinkle with chopped thyme, salt and pepper. Bake uncovered for 20 minutes. 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.
4. Stir cream with wine; pour over onions. Cover dish with foil; continue baking for 25 minutes or until onions are tender when pierced with the tip of a knife. Remove dish from oven; uncover onions.
5. Increase oven temperature to 450.
6. Sprinikle onions with Parmesan; then with Gruyere. Bake uncovered for 8 minutes or until cheese is golden and sauce is bubbling. Serve garnished with chopped thyme.