Here comes a classic dish by the british food journalist Nigel Slater. I love his down-to-earth dishes.......they always work. Serve these baked onions to roasted lamb, roastbeef or any kind of meat. The onions are lovely sweet and the thyme&parmesan gives a nice extra touch.
5-7 onions (medium to large)
300g whipping or double cream
3-5 sprigs thyme
grated Parmesan (a good handful)