Cheese And Tomato Casserole
|Onion||1 Small, chopped|
|Plain flour||1⁄3 Cup (5.33 tbs)|
|Milk||2 Cup (32 tbs)|
|Freshly ground black pepper||To Taste|
|Egg yolks||2 , beaten|
|Heavy cream||2 Tablespoon|
|Swiss cheese||1 Cup (16 tbs), grated|
|Freshly chopped parsley/Tarragon||1 Tablespoon (For The Garnish:)|
Pre-heat the oven to 350°F and lightly grease a casserole dish.
Quickly plunge the tomatoes into boiling water, then into cold water, then skin them.
Cut them into thick slices and arrange them in the casserole dish.
Melt the butter in a large saucepan and saute the onions until tender.
Reduce the heat, and sprinkle the flour over the onions, stirring to make a thick paste.
Heat the milk in a separate pan and add it gradually to the paste, stirring constantly to make a smooth sauce.
Add the salt, pepper and paprika.
Stir well then allow the sauce to cool for a couple of minutes.
Mix the egg yolks with the cream.
Add these to the sauce, stirring over a very low heat.
Add the cheese, and stir as it melts.
Pour the sauce over the tomatoes and bake, uncovered, for 15-20 minutes.
Sprinkle the fresh herbs over the cooked dish and serve immediately.