Onion Charlotte
Excellent savory Charlotte. Crumble and brown some sausage and make a meat pie.
Ingredients
- 4 large Spanish onions
- 1 1/4 cup milk
- 2 tablespoons cornstarch
- Plenty of butter
- Salt and pepper
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cinnamon
- 10 slices white bread
- 1 cup grated Gruyere cheese
Details
Servings 12
Preparation time 30mins
Cooking time 60mins
Adapted from spectacularlydelicious.com
Preparation
Step 1
Peel two of the onions and cut into 1/2-inch slices. Caramelize them low and slow in 2 tablespoons butter, about 1 hour, until they're a sweet brown tangle.
Peel and slice the remaining onions, cover with water and boil for five minutes. Drain, then return to the pot and add 1 cup milk, some salt and pepper. Simmer the onions until very tender, about 20 minutes. By this point you'll have a thick milky stew. Mix 2 tablespoons cornstarch with 1/4 cup milk and stir into the simmering onions, cook and stir to thicken.
Add the nutmeg, cinnamon, caramelized onions and 3/4 cup of the cheese and mix well. Keep warm.
Trim the crusts off the bread. Cut out a perfect circle from one slice and cut the remaining slices long ways into three rectangles. Sauté the bread in butter until nicely browned on both sides.
Butter a 2 qtuart soufflé dish well. Staring with the toasted disk of bread in the center, line the dish with the bread in an overlapping pattern, covering all of the interior – across the bottom and up the sides. Press the bread against the pan to help hold everything in place.
Fill the bread-lined soufflé dish with the onion mixture. Top with the remaining 1/4 cup Gruyere and bake in a 350ºF oven until bubbling.
Place a flat serving dish over the top, bring to the table and flip over to unmold. Serve immediately.
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