Ingredients
- 4 large sweet onions, peeled and halved
- 1 cup heavy cream
- 1 cup grated Asiago cheese
- 2 tablespoons unsalted butter
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper, to taste
- 1/4 cup breadcrumbs (optional, for a crunchy top)
Substitute suggestions: If Asiago cheese isn’t available, Pecorino Romano or Parmesan can be used for a similar texture and flavor. For a lighter option, half-and-half can replace the heavy cream.
Instructions
- Preheat your oven to 375°F (190°C). Butter a baking dish large enough to hold the onion halves in a single layer.
- Place the onion halves in the dish, cut side up. Season with salt and pepper to taste.
- In a small saucepan over medium heat, melt the butter. Add the heavy cream and thyme, stirring until the mixture is warmed through, about 3-4 minutes.
- Pour the cream mixture over the onions, ensuring each half is coated. Sprinkle the grated Asiago cheese evenly over the top.
- If using breadcrumbs, sprinkle them over the cheese for an added crunch.
- Bake in the preheated oven for 45-50 minutes, or until the onions are tender and the cheese is golden and bubbly.
- Allow the dish to cool slightly before serving, letting the flavors meld together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International