Copyright Thomas Saaristo  All Rights Reserved
Gratin of pearl onions
2 pound bag frozen pearl onions, thawed
1 cup heavy cream
3 sprigs fresh thyme
House salt
Rainbow peppercorns in a pepper mill
3 tablespoons butter, melted
1 generous cup coarse fresh breadcrumbs from a sourdough boule, crusts removed
1/2 cup freshly, finely grated Parmigiano Reggiano
1 teaspoon dried savory leaves, crumbled

Heat the oven to 400 Fahrenheit

Put the onions and 3/4 cup 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 well and pat dry

Combine the cream, thyme, and 1 teaspoon 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 butter. In
a small bowl, toss the breadcrumbs, Parmigiano, savory, the remaining 2 tablespoos
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 a deep golden brown and the cream is bubbling furiously around
the edges, about 30 minutes. Let rest 10 minutes before serving