Nutmeg-Scented Onion Gratin

• 6 medium white or yellow onions (about 2 pounds), peeled and cut horizontally into 3 thick slices
• 3 tablespoons heavy cream
• Freshly grated nutmeg to taste
• Salt to taste
• 1/2 cup freshly grated imported Gruyere cheese

1. Bring a large pot of water to a boil.
2. Salt the water and add the onions.
3. Cook until tender, about 10 minutes.
4. (The slices will separate.)
5. Drain.
6. In a large bowl, toss the onions with the cream and season generously with nutmeg and salt.
7. Spoon into a shallow gratin dish.
8. (The gratin can be prepared several hours in advance, up to this point.
9. Reserve at room temperature.)
10. Preheat the broiler.
11. Sprinkle the grated cheese over the gratin, place under the broiler and broil until the cheese is melted and golden.
12. Serve immediately.

white, heavy cream, nutmeg, salt, gruyere cheese

Taken from cooking.nytimes.com/recipes/365 (may not work)