2 tbsp unsalted butter
1 tbsp olive oil
2 medium onions
2 tsp sugar
6 egg yolks
1 tsp dijon mustard
1 tsp thyme
Pinch nutmeg
1 cup heavy cream
1 cup milk
1 cup shredded gruyère cheese plus more for brûlée topping. salt and pepper
Prepare: Slice onion thinly.
Separate eggs.
You can use the egg white to make financier, pavlova or chocolate almond cookies.
SECOND:
Sauté and caramelize: Melt butter in a sauté pan.
Add onions and sauté over medium heat for 10 minutes.
Add sugar and sauté for another 5 minutes or until golden brown.
Set aside.
Combine heavy cream and milk and heat it till warm.
THIRD:
Beat and stir it: Place the egg yolks, mustard, thyme, pinch of nutmegs, salt and pepper in a medium bowl.
Beat them.
Add warm heavy cream and milk, onion and cheese.
Just stir it.
BAKE THEM!
Bake them. Preheat oven to 350°F.
Put ramekins into a deep baking sheet.
Spoon the custard mixture into ramekins.
Add warm water into the pan to bake.
Bake them for 25 minutes or until custard is set.
Remove from the oven and let rest in a water for 20 minutes.
SERVE THEM.
Brûlée them and serve. Before serving sprinkle some cheese on top.
Melt the cheese with a blowtorch.
Serve them as an appetizer with glass of wine.
Enjoy!
