Method
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Preheat your oven to 180ºC.
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In a medium saucepan covered with a lid, on a medium heat, sweat the onions in the butter for 5 minutes until they are soft and cooked through.
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Stir in the garlic, bay, thyme and continue to cook for a further 3 minutes. Remove from the heat and leave to cool.
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In a food processor, blitz the bread, sage and parsley to a coarse breadcrumb.
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In a large bowl, mix together the cooled onion mixture with the breadcrumbs and season with the salt and pepper.
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Mix in the eggs and yolk until you have an even mixture.
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Divide this into 4 ramekins or a shallow terrine mould and bake for 10-15 minutes until the top is caramelised and the centre is hot. Serve straight from the oven to the table.
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