A delicious side dish, perfect to go with a Sunday roast. Source: Cook with Jamie Oliver. Serves: 4


4 medium red onions, peeled and quartered

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 glass white wine

4 tbsp creme fraiche

50g Gruyere cheese, grated

50g parmesan cheese, grated

Preheat the oven to 200c/400f/gas 6. Break the onion quarters apart to give you little ‘petals’. Place these in an A4- sized dish or earthware oven dish.

Drizzle with a couple of lugs of olive oil and a pinch or salt and pepper, and toss in your thyme and garlic.

Mix up well, add the white wine, cover with a double layer of tinfoil, wrap tightly and place in preheated oven. Bake for 45 minutes.

Remove the dish from the oven, take the tinfoil off and pop the dish back in the oven for 15 minutes to start caramelizing.

Once the onion is looking lightly golden, stir in the creme fraiche and sprinkle over your Gruyere and parmesan.

Turn the oven down to 180c/350f/gas 4 and let the gratin tick away for 15 minutes or until golden and gorgeous. you can eat straight away, or cool it down and flash it under the grill later.