Creme Brulé aux Oignons

 

4 large onions

2 T. butter

3½ T. Calvados

1 C. plus 2 T. heavy cream

¾ C. milk

5 egg yolks

2 oz Gruyère or mature Comté cheese, finely grated

salt and pepper

 

For the caramel topping:

 

2 T. superfine sugar

2 T. raw cane sugar

 

Finely slice the onions. Cook the butter and onions in a large pan for 10 minutes until golden brown. Add the Calvados and cook for 10 minutes until it evaporates, stirring often to stop the onions burning. Add the cream and milk. Bring to a boil, remove from the heat, and let stand for 30 minutes. Preheat the oven to 225°F. Pour the cream through a sieve into a pan, and press as much cream out of the onions as possible. Discard the onions. In a large bowl, lightly beat the egg yolks and stir in the cheese. Bring the cream to a boil, then pour slowly over the egg yolks and cheese, stirring constantly. Do not overbeat, as you want to avoid too many bubbles. Season. Divide the mixture between four shallow mini gratin dishes (5½ inches diameter) and place in a deep roasting pan or baking dish. Place the pan in the oven and pour in lukewarm water to come halfway up the dishes. Bake for 30–40 minutes or until the custards are set around the edges but still slightly loose in the middle. Remove the dishes from the water and leave to cool before covering with plastic wrap (do not let the film touch the custards). Refrigerate for 4 hours or overnight (they will keep for up to 4 days). JUST BEFORE SERVING, MAKE THE CARAMEL TOPPING: Uncover the ramekins and check to see if condensation has collected on the custards. If it has, gently place paper towels on the surface to soak up the moisture. Mix the two types of sugar together and sprinkle a nice even layer of sugar over each custard.