Ingredients
Serves: Makes one 8×8 casserole or about a dozen individual
5-6 spring onions, depending on the size
5-6 sprigs thyme, picked and minced
2 T olive oil
4 – 5 cups cornbread, crumbled (you can use your favorite recipe just make sure it doesn’t have sugar in it!)
6 eggs, beaten
1 cup vegetable stock
About 1 cup milk
1/2 cup parsley, minced
1 cup good quality “swiss style” cheese (we use Thomasville Tomme from Sweet Grass Dairy in Georgia)
Salt and Pepper
Directions
Preheat oven to 450. Trim off any brown or dried parts from the top of the onion. Halve or quarter onions depending on size and toss with olive oil, thyme, salt and black pepper. Roast in oven for about 20-30 minutes until very soft and deeply roasted. Remove onions and place on cutting board to cool. Once cool, cut onion crosswise into 1/4 – ½ inch strips. Reset oven to 350. Place crumbled cornbread in a mixing bowl and add onions, eggs, vegetable stock, cheese and parsley. Moisten mixture with milk, adding enough to make it slightly “soupy.” Taste and season with salt and pepper. (Yes, there are raw eggs in there but I’m sure you got them from a good source and don’t mind tasting!) Pour mixture into casserole dish and cover with foil. Bake at 350 for about 45 minutes, until almost set. Remove foil and bake another 10-15 minutes until top is golden brown.
