Bring a large, deep pan of water to the boil. Set the oven at 200C/gas mark 6.
Peel 4 medium sized onions, keeping them whole. Add 2 bay leaves and 6 black peppercorns to the boiling water, then lower in the peeled onions. Leave them at a brisk simmer for about 30 minutes, until they are soft and yielding.
Lift out the softened onions with a draining spoon and place them in a baking dish. Pour a little olive oil over the onions, add 30g butter, the leaves from 4 thyme sprigs and a little black pepper, then bake for about 40 minutes, basting once or twice as they cook.
Warm 125ml double cream in a small saucepan over a low heat. Cut 100g Taleggio cheese into small pieces, then leave to melt, without stirring, in the cream, adding 2 sprigs of thyme.
Serve two onions per person together with some of the taleggio thyme sauce
(Recipe from Nigel Slater's A Cook's Book)
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