Ingredients
2 medium onions, peeled and cut each through the root into 8 wedges
1 tbsp olive oil
50 g butter
1 garlic clove,crushed
3 medium eggs
400 ml tepid milk
85 g plain flour
150 g extra mature cheddar half of it grated the other half sliced
1 tsp chopped rosemary leaves
salt and pepper to taste
Method
Preheat the oven to 220° C Gas 7
1) soften the onion in 1 tbsp olive oil in a casserole for 5 minutes, then add half the butter and the garlic, simmer until the onions are soft, remove and set aside
2) grease a shallow ovenproof dish 30x 25 cm, with the remaining butter
3) put the eggs, into a mixing bowl, slowly whisk in the milk, then the flour, mix well, stir in the grated cheddar and half the rosemary, season to taste
4) place the onions in the buttered dish, then pour the batter over them,place the remaining sliced cheese on top with the remaining rosemary, bake for 25 minutes.
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