Ingredients

Method

• 8 red onions
• 1 t olive oil
• 40 g butter
• 40 g flour
• 1 bay leaf
• 1 50g log goat's cheese, crumbled
• 1 1/2 cups milk
• 4 large free-range eggs, separated
• 1/4 t nutmeg
• Sea salt and freshly ground black pepper, to taste

Method

Ingredients

Preheat the oven to 180°C. Slice 2 red onions and sweat in the olive oil and 1 T butter over a very low heat until reduced and sticky. Purée until smooth, then set aside.

Halve the remaining onions through the root and hollow out. Season well and bake for 8 to 10 minutes, or until soft. Set aside.

Melt the remaining butter in a heavy-based saucepan. Add the fl our and simmer for 5 minutes, stirring continously. Cool slightly, then add 3–4 T onion purée and the bay leaf.

Add the goat’s cheese, then the milk, stirring continuously. Cook for 8 to 10 minutes, or until thick. Transfer to a bowl, cover and allow to cool slightly.

Whisk in the egg yolks, one at a time. Add the nutmeg and season to taste.

In a separate, clean bowl, whisk the egg whites until stiff peaks form. Fold a third of the egg whites into the sauce and mix well. Carefully fold in the remaining egg white and immediately transfer to the hollowed onions. Bake for 15 to 20 minutes.