FRENCH ONION SLICE T’ARTE `A LOIGNON

This has nothing to do with dried French onion soup mix . Preheat your oven to 180 deg C . Grease and line a 20 cm square pan with slices of a sourdough bread . Peel and thinly slice 4 med/ large onions . Add the sliced onions to a pan with 80 gm of butter / marg with 1 dsp of dried thyme . Cook over a medium heat , stirring often until the onions lightly brown . Season with 1 tbs of basalmic vinegar , stir through and set the pan aside to cool . Now mix together in a medium bowl 3 beaten eggs , 225ml of cream , 1 dsp of minced garlic , 50 gm of shredded cheese and finally 1/2 tsp of ground nutmeg . Now add the onion mix and mix well . Pour the combined mixture over the bread lined tray . Bake uncovered for 35 minutes or until golden brown and set . Serve sliced warm or cold . Seriously delicious ...