Fennel Gratin With Walnut-Thyme Breadcrumbs

• 2 pounds fennel bulbs (about 4 small), thinly sliced lengthwise
• 1 small onion, thinly sliced
• 1 cup heavy cream
• 4 tablespoons unsalted butter, cut into small pieces
• 2 tablespoons thyme leaves, divided
• Kosher salt, freshly ground pepper
• 1 1/2 cups very coarse fresh breadcrumbs
• 1 cup walnuts, coarsely chopped
• 2 tablespoons olive oil
• 1 ounce finely grated Parmesan (about 1 cup)

1. Place rack in upper third of oven; preheat to 400u0b0F. Place fennel, onion, cream, butter, and 1 Tbsp. thyme in a large bowl. Season with salt and pepper and toss to combine. Transfer to an 8x8" baking dish; bake until fennel is crisp-tender and cream is reduced by half, 30-35 minutes.
2. While fennel is baking, combine breadcrumbs, walnuts, and oil in a medium bowl. Season with salt and pepper and toss until bread is evenly saturated and walnuts are coated. Add Parmesan and remaining 1 Tbsp. thyme and toss again to combine.
3. Scatter breadcrumb mixture evenly over gratin and bake until breadcrumbs and walnuts are deep golden brown and fennel is tender, 12-15 minutes. Let cool slightly before serving.

fennel bulbs, onion, heavy cream, unsalted butter, thyme, kosher salt, breadcrumbs, walnuts, olive oil, parmesan

Taken from www.epicurious.com/recipes/food/views/fennel-gratin-with-walnut-thyme-breadcrumbs (may not work)