Recipe for Leek and Onion Casserole 
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Yield:
4 people
Ingredients:
Amount Ingredient
2 x leeks
2 x onions, medium
50 gm butter
300 gm Gruyere cheese
6 x egg yolks
2 cup chicken stock
1/2 cup cream
salt, pepper
Instructions:
Instructions: Slice onions and leeks.

Melt the butter in a pan and gently cook the leek and onion until soft but not brown, about 5 minutes. Place in a buttered ovenproof dish and top with sliced cheese.

In a bowl, whisk the egg yolks together.

Bring the chicken stock and cream to the boil and pour over the egg yolks, whisking as you go. Season well and pour into casserole dish.

Cover and cook in oven 200C/400F for about 20 minutes until liquid starts to set.

Serve hot with roast or grilled meats.

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