| 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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