Onions with Parmesan and Cream

I would normally eat these deeply savoury baked onions as a side dish to cold roast beef or chicken. I have also eaten them as a main course on a bed of brown basmati.

onions – 4 medium to large
whipping or double cream – 3oomls
grated Parmesan – a good handful

set the oven at 180F Gas 4. Peel the onions and bring them to the boil in a deep pan of water. Leave them at a bright simmer for about 25 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 ovenproof dish. Tip the cream over the onions. Season with salt, pepper and grated cheese and bake for 25-30 minutes till golden and bubbling