NORA'S ONION CASSEROLE

NORA'S ONION CASSEROLE image

Yield 4 people

Number Of Ingredients 8

2 pounds onions, peeled
4 tablespoons unsalted butter
3/4 teaspoons whole cloves, fresly round
1/2 teaspoon fresh thyme leaves
fine sea salt to taste
2 large egg yolks
1/4 cup heavy cream
1/2 cup freshly grated Italian Parmigiano-reggiano cheese, I used more of this.

Steps:

1. Slice the onions in half lengthwise. Place, cut side down, on a cutting board and slice crosswise into very thin slices. Set aside. 2.In a large nonstick skillet, combine the butter, cloves, onions, thyme, and salt. Cover and sweat over very low heat until the onions are very soft, about 10 minutes. Taste for seasoning. 3. Transfer the onion mixture to the gratin dish and smooth it with the back of a spoon. The gratin can be prepared several hours in advance up to this point. Store, covered, at room temperature. 4. Just before serving, preheat the oven broiler. 5. In a small bowl, combine the egg yolks and cream, and whisk with a fork to blend. Stir in the cheese. Pour the mixturein the baking dish. Place the baking dish under the broiler, about 2 inches from the heat. Broil until the top is sizzling, fraggrant, and golden, about 1 minute. Serve immediately as a vegetable course.