3 cups (750 ml) thinly sliced onions (about 3 onions)

3 tablespoons (45 ml) butter

3 cloves garlic, finely chopped

1/4 cup (60 ml) 35% cream

1/2 cup (125 ml) grated Parmigiano-Reggiano cheese

1/2 teaspoon (2.5 ml) chopped fresh thyme

1 pinch nutmeg

Salt and pepper

In a saucepan over medium heat, sauté the onions and garlic in the butter until the onions turn a rich golden brown, about 20 minutes. Season with salt and pepper.

Add the cream and mix well. Reduce the heat to low and add the cheese, thyme and nutmeg. Blend well and adjust the seasoning. Remove the thyme.

Transfer the mixture into 1 or 2 ramekins. Refrigerate for at least 3 hours.

Serve with toast.

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