I don’t remember to whom I promised this, but here goes the recipe for caramelized onions and Roquefort clafoutis. To serve 4, you will need: 2 Tbsp unsalted butter, 1 lg onion, 2 tsp sugar, 4 eggs, 1/2 cup flour, 1/2 cup milk, 1/2 cup heavy cream, 4 oz Roquefort, and thyme. /1 
Cut onion in half and slice it. Melt butter in frying pan, add onions and cook in medium heat until softened. Add sugar, turn up the heat to medium high and cook until browned and caramelized. /2
While the onions cool, whisk together in a bowl: 3 eggs plus one yolk, flour, milk, cream and 1/4 tsp salt. /3
Melt some butter and brush the inside of ramekins (or another oven-proof individual size container). I’ve heard of people using a single large Pyrex or such. The recipe will work fine but presentation will suffer. /4
Chop the Roquefort (or any other blue cheese. I couldn’t find Roquefort at the market today, made do with Gorgonzola). Divide the onions between the ramekins. /5
Put the cheese on top of the onions. Should be about 1 oz of cheese in each. /6
Now spoon the egg mixture over the onion: cheese. Don’t overfill. Leave about 1/2 inch room for the clafoutis to rise. Put the ramekins on a baking sheet to make it easy to get them in and out of the oven. Oh, the oven should be preheated at 350 F. /7
Sprinkle some fresh or fryer thyme on top and bake for about 30-40 minutes, until it’s golden brown on top. /8
Serve immediately because like a soufflé, clafoutis WILL collapse soon after leaving the oven. The recipe allows for a lot of different combinations, like pears and goat cheese, fruit, even eggs and bacon. Enjoy! /x #QuarantineFood
