I always make them with 35% cream, only sweet onions and French thyme. Always the same. But this time I had a pulled pork in the oven set to go for another 4 hours. (I usually do more authentic accompaniments with the pork but times are different now)
I decided to add the potatoes to the oven for a very slow bake hoping that the onions would sit back and slowly get even sweeter. They were in the oven for 3 hours, covered, at 250 and what a huge success. For the last 10 minutes I baked them at 350 uncovered and they were sensational. The onions were so soft and sweet. The potatoes were just the right texture. The cream was still there, had not dried out at all and was gorgeously thick. Definitely the best any of us had had.
I decided to add the potatoes to the oven for a very slow bake hoping that the onions would sit back and slowly get even sweeter. They were in the oven for 3 hours, covered, at 250 and what a huge success. For the last 10 minutes I baked them at 350 uncovered and they were sensational. The onions were so soft and sweet. The potatoes were just the right texture. The cream was still there, had not dried out at all and was gorgeously thick. Definitely the best any of us had had.
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