- 5-6 spring onions, depending on the size
- 5-6 sprigs of thyme, picked and minced
- 2 Tablespoons olive oil
- 4-5 Cups cornbread, crumbled
- 6 eggs, beaten
- 1 Cup vegetable stock
- 1 Cup milk
- 1/2 Cup parsley, minced
- 1 Cup good quality 'Swiss-style' cheese
- Salt and pepper, to taste
Preheat the oven to 450 degrees.
Trim off any brown or dried parts from the top of the onions. Halve or quarter the 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 a cutting board to cool. Once cool, cut the onions crosswise into ¼- to ½-inch strips.
Reset the oven to 350 degrees. Place the crumbled cornbread in a mixing bowl and add the onions, eggs, vegetable stock, cheese, and parsley. Moisten the 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 the mixture into casserole dish and cover with foil. Bake for about 45 minutes, until almost set. Remove foil and bake another 10-15 minutes until top is golden brown.