sugar if you’d like to speed up caramelizing. Continue cooking until the onions are soft, golden brown, and sweet-smelling. Remove from heat and let cool slightly.
Make the creamy pour-over: In a medium bowl or large measuring cup with a spout, whisk together the heavy cream, 1 cup grated Parmesan, remaining 1 teaspoon salt, black pepper, and chopped thyme. Stir in the warm caramelized onions until everything is well combined. This is your one creamy pour-over mixture.
Dairy& Eggs
Prepare the potatoes: Peel
