Onions in ramekins

Press, Volume CXIV, Issue 33539, 21 May 1974, Page 6

Onions in ramekins

(By CELIA TIMMS j

Hostesses are sometimes in need of inspiration for dishes that are a little more formal for serving to guests. An entree, especially if served in individual ramekins, can often lift the meal out of the ordinary. Onions in ramekins make a simple and easily prepared dish, which fits well into this category and although composed almost entirely of onions is not too strongly flavoured.

For six servings you will need:—

6 medium sized onions 4 cups boiling water 1 teaspoon salt 1 tablespoon butter 1 tablespoon flour 1 cup evaporated milk 1 cup fresh breadcrumbs 1 egg 1 tablespoon chopped parsley Addition J teaspoon salt Pepper

Method: Peel and roughchop onions and cook uncovered in the boiling water and the teaspoon of salt until soft — about 10 minutes. Drain well. Melt butter in saucepan, add flour, additional salt and pepper and stir until blended, then gradually add evaporated milk, stirring continuously until thickened. Add breadcrumbs and leave over very low heat for a further one or two minutes. Cool. Add lightly beaten egg yolk, the drained onions and parsley. Beat egg white until stiff and lightly fold into mixture. Pour into six greased ramekins and set in pan of hot water and bake at 350 for 40 minutes or until firm and puffed.