Prep: 30 minutes
Oven: 400 degrees F
2 medium onions, cut in 8 wedges each, root end attached
1 Tbsp. olive oil
3 Tbsp. butter
1 clove garlic, minced
1 1/2 cups milk
1/3 cup all-purpose flour
4 oz. sharp cheddar cheese, shredded
1 Tbsp. snipped fresh sage (optional)
1. Preheat oven to 400 degrees F. In large skillet cook onions in hot oil 5 minutes over low heat; season with salt and pepper. Add 2 tablespoons of the butter and garlic; cook 8 minutes more or until onions are tender. Remove from heat; set aside.
2. Grease 10 to 12 (5- to 7-ounce) baking dishes (we used a bundt-type cake pan with the center cut out)
with remaining butter. In bowl combine eggs and milk; whisk in flour. Add cheese and snipped sage; combine. Spoon onions in dishes; pour egg mixture over. Bake 20 to 25 minutes or until puffed and golden. Remove; let stand 10 minutes. Serve warm with fresh sage leaves.
Serves 10 to 12.
Note: This is a slightly modified version of a recipe that we found in the December 2007 Better Homes And Gardens magazine.