Serves 4

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4 medium red onions (about 8 ounces each), peeled, stem ends trimmed

About 3 tablespoons olive oil

Flaky sea salt, to taste

1 head garlic

Large handful small thyme sprigs, half left whole, remaining leaves chopped

1⅓cups water

1 Italian sausage, meatremoved from casing (enough to make ½ cup)

1 cup heavy cream

1. Set the oven at 400 degrees.

2. In a flameproof casserole, set the onions in one layer. Drizzle some olive oil into your hands and rub it onto the onions. Crush a large pinch of salt between your fingers as you sprinkle it all over each onion, turning the onions so the salt adheres to all sides.

3. Tear the outermost layers of peel from the garlic head so the cloves are exposed. Put it in the middle of the onions and sprinkle with a little olive oil. Scatter the thyme sprigs over the onions and pour ⅓ cup water around the vegetables.

4. Cover the pot and transfer to the oven. Cook for 50 to 60 minutes or until the onions are lightly browned and tender when tested with a knife in the center. Set aside until cool enough to handle.

5. Transfer the onions to a large plate, leaving the cooking juices in the pot. Use a small spoon to scoop out a few layers of the onion insides. Divide the sausage among the onions.

6. In a skillet with a heatproof handle, scatter the scooped-out onion bits. Squeeze the soft flesh of the garlic into the dish. Add the thyme leaves, remaining 1 cup water, cream, and a generous pinch of salt. Bring the mixture to a full boil and add the onions, sausage sides up (the liquid should come a little less than halfway up the sides of the onions). Baste them with the liquid for a minute or so.

7. Transfer to the oven and cook, uncovered, for 40 minutes, basting every 10 minutes, until the sauce is thick but not gloopy. Taste the sauce for seasoning and add more salt, if you like. Spoon a little of the sauce over the top of each onion. Adapted from “A Girl and Her Pig”