Baked Onions -- Nathan's Cookbook

Baked Onions au Gratin Great alternative to potatoes. Served with grilled beef or pork steaks.

8 medium sized onions
4 thick strips of bacon, finely diced
2 tablespoons butter
2 shallots, finely chopped
2 garlic cloves, minced
1 1/2 cups heavy cream
Salt and freshly ground pepper
3/4 cup panko (Japanese bread crumbs) or coarse dry bread crumbs
2 tablespoons chopped fresh parsley
1 teaspoon dried thyme

1. Preheat the oven to 350慚. Peel onions, cut off tops and bottoms , cut in half (like onion rings but don't separate.) Place onion halves in a greased glass 9x13-inch baking dish.

2. In a medium deep skillet, cook the bacon over moderately high heat until the fat is rendered, 3 to 4 minutes. Pour off the bacon fat, reserving 1 1/2 teaspoons. Drain the bacon on paper towels. Wipe out the skillet.

3. Add the butter to the skillet along with the shallots and garlic. Cook over moderate heat, stirring, until softened, about 3 minutes. Add the cream and simmer until reduced by half, about 10 minutes; season with salt and pepper. Cover onions with cream.

4. In a small bowl, toss the panko with the bacon, parsley and the 1 1/2 teaspoons of reserved bacon fat. Season lightly with salt and pepper. Spread the panko mixture over the onions and bake until the crumbs are toasted and the onions are bubbling, about 30 minutes.