- 750 g small red onions
- 3 large leeks, washed and chopped
- 150 g Gorgonzola, broken into pieces
- 4 garlic cloves, finely grated
- 2 thyme sprigs
- 1/2 t ground nutmeg
- 2 cups cream
- Sea salt and freshly ground black pepper, to taste
Preheat the oven to 180°C.
Place the onions on a board, root side down. Cut a cross into each one, taking care not to cut all the way through.
Place the onions and leeks in an ovenproof dish, then add the Gorgonzola, garlic, thyme, nutmeg and cream.
Season and bake for 35–45 minutes, or until the cream has reduced and the onions are cooked.