Vidalia Onion Casserole

Ingredients:

• 2 kg Vidalia onions
• 2 tbsp. l. ghee
• 1 and 1/4 cups light cream

Preparation:

1. Preheat oven to 350°F (175°C). Melt 4 tablespoons (60 g) butter in a casserole dish over medium heat; add 2 kg (4 lb) Vidalia onions, cut into wedges, and sauté for 5 minutes. Add a pinch each of nutmeg, cayenne pepper, salt, and black pepper, then add 3 tablespoons white wine and simmer for 2 minutes. Whisk in 1 1/4 cups light cream and 3 tablespoons flour, then stir in the onions and bring to a simmer.
2. Mix 2 tbsp. ghee, 1 tbsp. Japanese panko breadcrumbs, 2 tablespoons finely chopped green onions, salt and black pepper. Sprinkle the onions, cover with parchment paper, and bake for 30 minutes. Then remove the paper and grill the onions until golden brown, another 5 minutes.