Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Stuffed onions baked in Parmesan cream

Italian 10 Mins Prep · 55 Mins Cook

Set the oven to 180°C, gas mark 4.
Peel the onions and bring to a boil in a large, deep pot of water.
Leave at a bright simmer for about 25 minutes until tender.
Lift them out with a draining spoon, reserving the water for rice, pasta or risotto.
Slice the onions in half from root to tip and put them cut-side down in an ovenproof dish.
Mix the cream and thyme leaves and tip over the onions.
Grate the Parmesan cheese.
Season the onions with the salt, freshly ground pepper and the grated Parmesan and bake for 25-35 minutes until golden and bubbling.
Serve immediately.