October 5th, 2014
From Fine Cooking Thanksgiving Cookbook published by The Taunton Press in 2012 and editors (Martha Holmberg and Pam Hoenig) and contributors of Fine Cooking Thanksgiving Cookbook. Photography by Scott Philips © The Taunton Press Inc.
Heat the oven to 400°F. Put the onions and water in a large saucepan over high heat. Stir and separate the onions with a fork as they heat. When the water boils, reduce the heat to medium, cover, and simmer for 5 minutes. Drain the onions well and pat dry.
Combine the cream, thyme, and 1⁄2 tea- spoon salt in a small saucepan over medium-high heat. When the cream comes to a boil, reduce the heat to a simmer and cook for 5 minutes, stirring occasionally.
Meanwhile, brush a shallow 2-quart gratin or baking dish with 1 tablespoon of the butter. In a small bowl, toss the breadcrumbs, Parmigiano, savory, the remaining 2 tablespoons melted butter, 1⁄2 teaspoon salt, and several grinds of pepper.
Spread the onions in the baking dish. Pick out and discard the thyme sprigs from the cream. Pour the cream over the onions and scatter the breadcrumbs on top. Bake until the breadcrumbs are deep golden brown and the cream is bubbling furiously around the edges, about 30 minutes. Let rest for 10 minutes before serving. —Jennifer Armentrout