INGREDIENTS

INSTRUCTIONS

Pre-heat oven to 180deg.C. Generously butter a six-cup souffle dish
and line the bottom with Glad Bake if you want to unmould the gratin.
Heat oil in small pan and cook onion over low heat until it is a deep
golden colour - this will take about 20 minutes. Set aside to cool.
Place walnuts on a baking tray and roast in the oven for 5-10  minutes.
Remove and cool. Rouhgly chop and set aside. Place remaining
ingredients into a food processor and process until smooth. Pour into
a mixing bowl and combine with onion and walnuts. Spoon into prepared
souffle dish and place the dish in a baking tray. Pour boiling water
into tray until it comes halfway up the sided of the souffle dish.
Bake in the oven for about 30 minutes, or until the mixture has set
and is light golden on top.  Note: I prefer to use a creamy style of
Australian blue cheese, such  as Tarago River Shadows of Blue or King
Island Bass Strait Blue.  Converted by MC_Buster.  Per serving: 735
Calories (kcal); 60g Total Fat; (73% calories from  fat); 43g Protein;
4g Carbohydrate; 823mg Cholesterol; 1617mg Sodium  Food Exchanges: 0
Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 8  Converted by
MM_Buster v2.0n.

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