Makes 8 servings
1 tablespoon extra virgin olive oil
3 cups coarsely chopped spring onions
1 teaspoon fresh thyme
1 tablespoon chopped fresh parsley, plus extra for garnish
½ teaspoon chopped fresh rosemary
3 tablespoons unsalted butter, divided use
2 tablespoons all-purpose flour
1½ cups whole milk
1 cup fresh soft breadcrumbs, divided use
3 eggs, lightly beaten
½ teaspoon salt
Freshly ground black pepper
Grated nutmeg
Preheat the oven to 350°F. Butter 8 4-ounce ramekins.
Heat the olive oil in a large saucepan. Add the onions, thyme,
parsley, and rosemary and cook until soft and tender, about 8 to 10 minutes.
Divide the onion mixture between the ramekins. In the same saucepan, melt 2 tablespoons of the butter and whisk
in the flour until smooth and bubbly. Gradually add the milk, whisking
constantly until blended. Cook over medium-low heat, whisking constantly, until
thick and bubbly. Remove from the heat and stir in half of the breadcrumbs with
the eggs, salt, pepper, and a grating of nutmeg. Ladle the mixture over the
onions in the ramekins.
Melt the remaining tablespoon of butter and toss the remaining
breadcrumbs and the extra parsley with the melted butter. Distribute over the
top of the onion mixture. Bake for 35 to 40 minutes or until a knife inserted
in the center comes out clean.
