Baked onions

So much more than the sum of its 3 ingredients. A simple concoction that gives rise to a rich, creamy, savoury delight

• 4 medium/large onions
• 300ml double cream
• Large handful of grated parmesan

1. Pre-heat the oven to 150C fan (170C)
2. Peel the onions, keeping as much of the root area intact as possible
3. Pop into a saucepan. Cover with water and bring to the boil
4. Turn down to a simmer, cover and cook for 15 mins until tender. Lift them out gently and put onto kitchen towel to dry
5. Cut each one in half lengthways from root to tip and place cut-side down in an ovenproof dish
6. Pour the cream over the onions, season well with salt and pepper and sprinke over the parmesan
7. Bake for 25-30 mins until golden and bubbling

Serve over pasta, with a big pile of broccoli or alongside a simple grilled chicken breast