The Best Onion Gratin

Serves 4

Adapted from "Cook with Jamie," by Jamie Oliver

    * 4 medium red onions, peeled and quartered
    * 2 tablespoons olive oil
    * -- Sea salt and freshly ground black pepper
    * 8 sprigs of fresh thyme, leaves picked
    * 2 cloves of garlic, peeled and sliced
    * -- A small wineglass of white wine (about 1/2 cup)
    * 4 tablespoons creme fraiche
    * 1 3/4 ounces Gruyere cheese, grated
    * 1 3/4 ounces Parmesan cheese, grated

Instructions: Preheat the oven to 400°. Break the onion quarters apart to give you little petals. Place these in a 13-by-9-inch ovenproof glass or earthenware oven dish. Drizzle with a couple of glugs (about 2 tablespoons) olive oil and a pinch of salt and pepper, and toss in your thyme and garlic. Mix up well, add your white wine, cover with a double layer of aluminum foil, wrap tightly and place in the preheated oven. Bake for 45 minutes, then remove the dish from the oven, take the foil off and pop the dish back in the oven for 15 minutes to start caramelizing. Once the onion is looking lightly golden, stir in your creme fraiche and sprinkle over your Gruyere and Parmesan. Turn the oven down to 350° and let the gratin tick away for about 15 minutes or until golden and gorgeous. You can eat this straight away, or cool it down and flash it under the broiler later.

Per serving: 255 calories, 10 g protein, 11 g carbohydrate, 17 g fat (7 g saturated), 28 mg cholesterol, 253 mg sodium, 2 g fiber.

