Position the humble British onion centre stage with this melt-in-the-mouth autumn dish.
Preheat the oven to gas 5, 190°C, fan 170°C. Put the onions on a baking sheet lined with nonstick baking paper. Season well, drizzle with 1tbsp of the olive oil and bake for 15 minutes.
Remove the onions from the oven and put them in a large shallow baking dish. Pour the cream over, then sprinkle with the thyme and Parmesan.
Mix the remaining olive oil with the breadcrumbs and spoon on top of the gratin. Bake for 20-25 minutes or until golden and bubbling.
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