Yield: 1 servings
|1 tablespoon||Extra virgin olive oil|
|1 large||Red salad onion; sliced into 1cm|
|⅓ cup||Walnut halves|
|100 grams||Blue cheese; (see note)|
|½ cup||Milk or cream|
|Salt and pepper to taste|
1. Pre-heat oven to 180deg.C. Generously butter a six-cup souffle dish and line the bottom with Glad Bake if you want to unmould the gratin.
2. Heat oil in small pan and cook onion over low heat until it is a deep golden colour - this will take about 20 minutes. Set aside to cool. Place walnuts on a baking tray and roast in the oven for 5-10 minutes. Remove and cool. Rouhgly chop and set aside.
3. Place remaining ingredients into a food processor and process until smooth. Pour into a mixing bowl and combine with onion and walnuts. Spoon into prepared souffle dish and place the dish in a baking tray. Pour boiling water into tray until it comes halfway up the sided of the souffle dish. Bake in the oven for about 30 minutes, or until the mixture has set and is light golden on top.
Note: I prefer to use a creamy style of Australian blue cheese, such as Tarago River Shadows of Blue or King Island Bass Strait Blue.
Converted by MC_Buster.
Per serving: 735 Calories (kcal); 60g Total Fat; (73% calories from fat); 43g Protein; 4g Carbohydrate; 823mg Cholesterol; 1617mg Sodium Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 8½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.