Onion-Parmesan Gratin

• 2 pounds yellow onions, peeled
• 4 tablespoons unsalted butter
• 3/4 teaspoon freshly ground whole cloves
• 1/2 teaspoon fresh thyme leaves
• Fine sea salt, to taste
• 2 large egg yolks
• 1/4 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese

1. Slice the onions in half lengthwise.
2. Place, cut side down, on a cutting board and slice crosswise into very thin slices, and set aside.
3. In a large, nonstick skillet, combine the butter, cloves, onions, thyme and salt.
4. Cover and cook over very low heat until the onions are very soft, about 10 minutes.
5. Taste and adjust the seasoning.
6. Transfer the onion mixture to a gratin dish and smooth it with the back of a spoon.
7. The recipe can be prepared several hours in advance up to this point.
8. Cover and store at room temperature.
9. Preheat the broiler.
10. In a small bowl, combine the egg yolks and cream and whisk together well.
11. Stir in the cheese.
12. Pour the mixture over the onions in the baking dish.
13. Place the baking dish under the broiler about 2 inches from the heat.
14. Broil until the top is sizzling and golden, about 1 to 2 minutes.
15. Serve immediately as a vegetable course or as an accompaniment to meat dishes.

yellow onions, unsalted butter, freshly ground, thyme, salt, egg yolks, heavy cream, parmesan cheese

Taken from cooking.nytimes.com/recipes/1152 (may not work)