Cheese and Onion Pudding
600ml (1 pint) Milk
225g (8oz) Onions
170g (6oz) Fresh Breadcrumbs
110g (4oz) Cheese
3 Eggs
Parsley
Salt and Cayenne Pepper
Peel and slice the onions thinly.
Poach with the milk gently in a saucepan until just tender
Remove from the heat and allow to cool slightly.
Add the breadcrumbs, beaten eggs most of the cheese and the chopped parsley, seasoning to taste and mixing well.
Place into a lightly oiled ovenproof dish, sprinkle with the remaining cheese.
Bake for 20-25 minutes.
Serves 4
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved