Parboil the onions in well-salted simmering water, counting about 5 minutes from the time the water returns to the boiling point for tender spring onions or up to 10 minutes for certain winter onions—the flesh should be limp but not soft. Drain well and pour them into a buttered gratin dish large enough to put them in a single layer. Salt lightly and grind over pepper to taste. Stir a tiny bit of freshly grated nutmeg into the cream and pour it evenly over the onions, just to cover. Bake in a 350° oven for about 45 to 50 minutes.
Copyright © 1974 by Richard Olney. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.