Trinculo's Cafe: Exploring the Epicurean with The Stray Gourmet

Onion Charlotte 4 large Vidalia or Bermuda onions, peeled & sliced thick 1 ¼ cups whole milk 4 TBSP reserved water (from cooking onions) 2 ½ TBSP cornstarch 3 TBSP butter 1/8 tsp. nutmeg 1/8 tsp. cinnamon 1/8 tsp. finely ground black pepper 1/8 tsp. salt 4-5 slices of stale white bread, crusts removed ¼ cup vegetable oil 3 TBSP freshly-grated Parmesan, Romano or Asiago cheese 2 TBSP fine bread crumbs Preheat oven to 400° F. Put the sliced onions in a large pan with enough water to cover and bring to a boil. Cook for 2-3 minutes. Drain the water, reserving 4 TBSP, and return onions to pan. Add 1 cup milk and the reserved water and simmer for 10-15 minutes or until onions are tender. Mix ¼ cup milk with cornstarch and stir until the mixture becomes a smooth paste. Add to onions and stir, mixing thoroughly. Add 2 TBSP butter, salt, pepper, nutmeg and cinnamon. Pour the oil into a small skillet and fry the bread until brown on both sides. Arrange the bread on the bottom and around the sides of a greased 2-quart baking dish. Pour in the onion mixture. Mix the cheese and breadcrumbs in a small bowl and then sprinkle over the top of the onion mixture. Melt remaining butter and drizzle over the breadcrumbs. Bake for 35-40 minutes or until the top of the casserole is brown and crisp.