THE PREMIUM AREA
A week at the chalet, or a house full of guests at Christmas?
It’s always the same person in the kitchen whilst the others are having a laugh by the fire… This year, we’re cooking in advance: six homemade dishes, tested after being frozen. Once we’re there, we just reheat them and join in the fun.
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Croustades of goat's cheese with caramelised onions
Description
What I love is that moment in the evening when everything calms down. As the day draws to a close, all that's left to do is eat and drink with those you love. It's a ritual: around the kitchen table with one or two good friends, or in the living room or garden with a pretty tablecloth, a few glasses and some tempting dishes. For some time now, I've been rediscovering this simple, precious pleasure. I invite my nearest and dearest back, revive our social life and savour every moment!
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation
Melt the butter in a frying pan.
Add the onions and leave to melt over a medium heat until translucent.
Sprinkle with icing sugar, leave to caramelise gently, then add the balsamic vinegar.
Add salt and pepper to taste.
In a small bowl, whisk the egg yolks with the cream and a little salt and pepper.
Add this mixture to the still hot onions off the heat, stirring well.
Divide the mixture between the croustades.
Place a piece of goat's cheese on each bite.
Bake in a preheated oven at 180°C for 10 minutes, until the cheese is melted and lightly browned.
Sprinkle with chives just before serving.
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Tip
If you can't find any crisps, make your own shells:
Layer four sheets of filo pastry (thawed), brushing each layer with melted butter.
Cut into 5 cm squares.
Line mini-muffin tins with the squares.
Top with the onion mixture and a piece of goat's cheese.
Bake at 180°C for 10 minutes, until golden brown and crisp.
THERMOMIX® METHOD.
