Serves six as side dish to pork, chicken or turkey roast
1 very large red onion, cut into 12 wedges
5 Bosc pears, halved, cleaned of core, each half cut into six thin lengthwise slices
several sprigs of fresh thyme
one half cup grated Reggiano
coarse unflavored bread crumbs
1-1/2 cup currants, softened first in warm water with allspice and drained
olive oil, salt, pepper, allspice
Place onion, 4 pears, currants, thyme leaves (your taste) into greased bottom of 9X13 pan
Cover, roast at 400 for 30 minutes (turn twice while roasting)
Mix two cups bread crumbs, cheese and three tablespoons olive oil, shakes of salt, pepper, allspice
Cover onion/pear mixture with topping, pour in about 1/2 cup water
Arrange several whole sprigs of thyme and rest of pear slices decoratively on top, cover.
Return to oven for about 25 minutes.