Name: Onion Flans with Fonduta
Ingredients: 3 tb Unsalted butter, plus 2T; 2 md Spanish onions, sliced 1/4" thick; 1/2 ts Freshly grated nutmeg; 1/2 ts Fresh rosemary leaves, finely chopped; 2 c Milk; 3 Eggs, plus 5 yolks; 1/4 c Grated fresh Parmigiano Reggiano; Salt and pepper to taste; 1 Recipe fonduta

Any training – physical, mental, or spiritual – is characterized at first by failure. We fail more often than we succeed. But if we persevere, we gradually see progress till we are succeeding more often than failing. This is true as we seek to put to death particular sins. At first it seems we are making no progress, so we become discouraged and think, What’s the use?! I can never overcome that sin. That is exactly what Satan wants us to think. It is at this point that we must exercise perseverance. We keep wanting instant success, but holiness doesn’t come that way. Our sinful habits are not broken overnight. Follow-through is required to make any change in our lives, and follow-through requires perseverance.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Spanish	New, Text, Import	1	Servings

INGREDIENTS

3	tb	Unsalted butter, plus 2T
2	md	Spanish onions, sliced 1/4" thick
1/2	ts	Freshly grated nutmeg
1/2	ts	Fresh rosemary leaves, finely chopped
2	c	Milk
3		Eggs, plus 5 yolks
1/4	c	Grated fresh Parmigiano Reggiano
		Salt and pepper to taste
1		Recipe fonduta

INSTRUCTIONS

You'll need a 3 ounce souffle rounds or flan dishes for this recipe
In a 10 inch to 12 inch saute pan, heat butter until foam subsides. Add
onions and cook slowly until soft and golden brown, about 12 to 15 minutes.
Allow to cool.
Butter the flan molds and preheat oven to 350 F.
Divide the onions among the flan molds. In a bowl, whisk together nutmeg,
rosemary, milk, eggs, yolks and grated cheese. Season with salt and pepper
and divide milk mixture among the flan molds. Place flans in brownie pan
and fill to halfway with cool water. Place in oven and bake 45 minutes, or
until insides are set or a toothpick exits dry. Remove from oven and allow
to cool 5 minutes. Unmold and serve with fonduta and truffles.
Yield: 4 servings
Recipe by: Molto Mario
Posted to MC-Recipe Digest V1 #500 by Sue <suechef@sover.net> on Mar 04,
1997.

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