Baking brings out the natural sweetness in onions, and the “instant” cheese sauce means they come to the table brown and bubbling. Serve on its own to an onion-lover, or to normal people as an accompaniment to lamb, chicken or grilled steak.

Ingredients
Feeds 4. Takes 1¼ hours.

8 medium white onions
1tbsp olive oil
4tbsp grated parmesan cheese
Pinch of grated nutmeg
Sea salt and freshly ground black pepper
250ml whipping cream
Heat the oven to 180C/Gas mark 4.

Choose onions that are more or less the same size. Peel them and cut a deep cross about halfway through each one. Arrange in a lightly oiled baking tray so that they fit snugly side by side. Drizzle with the olive oil and bake for one hour until soft.

Remove from the oven and turn the heat up to 200C/Gas mark 6. Combine the cheese, nutmeg, salt, pepper and cream in a jug or bowl, stirring well, and pour over the onions. Return to the oven for 15 minutes or until golden brown and bubbling.

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