Ingredients
Baked till they are so tender you can crush them between your fingers and thumb, these soft, creamy onions are probably my favourite accompaniment to roast lamb or cold roast beef. But they make a sound main course, too. I eat them and their cheesy sauce with mounds of blandly comforting brown rice, steamed with a cinnamon stick and a couple of cloves. The recipe has altered from the original in that I now add a few thyme leaves to flavour the cream
4 medium to large
whipping or double cream 300ml
thyme the leaves from 3 sprigs
grated Parmesan a good handful