– 4 large onions
– 300ml (10fl oz) double cream
– A handful of grated Parmesan
– Salt and pepper
- Preheat the oven to 180°/gas mark 4.
- Peel and parboil the onions until tender which should take about 25 minutes, then drain them.
- Cut the onions in half long ways, and put them cut-side down in a shallow ovenproof dish.
- Pour over the cream and cheese and season.
- Bake for about 25 minutes until golden.