[1]4 large Spanish onions
1 1/4 cup milk
2 tablespoons cornstarch
plenty of butter
Salt and pepper
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
10 slices white bread
1 cup grated Gruyere cheese
Peel two of the onions and cut into 1/2 slices. Caramelize them low and slow in 2 T. butter, about 1 hour, until they're a sweet brown tangle.
Those who are suffering from heart disease are linked with smoking. learn the facts here now [2] viagra cheapest Dose: The regular proposed dosage to viagra pills in canada [3] begin with is the 10mg, for men and also for ladies. Spinal tumors can occur inside the cord or in the membranes (meninges) covering the spinal cialis cheap online [4] cord . Assimilation of tonysplate.com [5] generico cialis on line will provide should be seen as only with the advise of a doctor or health well trained.
Peel and slice the remaining onions, cover with water and boil for five minutes. Drain, then return to the pot and add 1 c. milk, some salt and pepper. Simmer the onions until very tender, about 20 minutes. By this point you'll have a thick milky stew. Mix 2 T. cornstarch with 1/4 c. milk and stir into the simmering onions, cook and stir to thicken.
Add the nutmeg, cinnamon, caramelized onions and 3/4 c. of the cheese and mix well. Keep warm.
Trim the crusts off the bread. Cut out a perfect circle from one slice and cut the remaining slices long ways into three rectangles. Sauté the bread in butter until nicely browned on both sides.
Butter a 2 qt. soufflé dish well. Staring with the toasted disk of bread in the center, line the dish with the bread in an overlapping pattern, covering all of the interior – across the bottom and up the sides. Press the bread against the pan to help hold everything in place.
Filled the bread-lined soufflé dish with the onion mixture. Top with the remaining 1/4 c. Gruyere and bake in a 350º until bubbling.
Place a flat serving dish over the top, bring to the table and flip over to unmold. Serve immediately.