from The Kitchen Diaries by Nigel Slater

4 medium onions
1 1/4 cups whipping or heavy cream
handful grated Parmesan

Set the oven to 350 degrees. Peel the onions and bring them to a boil in a deep pot of water. Leave them at a bright simmer for about twenty-five minutes, until tender. Lift them out with a draining spoon.

Slice the onions in half from root to tip and put them cut-side down in an oven-safe dish. Tip the cream over the onions. Season with salt, pepper and the grated cheese and bake for twenty-five to thirty minutes, until golden and bubbling.