Onion Soup, Mushroom and Blue Cheese Gratin, Roast Vegetable & Sweet Potato Souffle

Last night Brian cooked up a meal that's probably banned in 10 countries for it calorie content. Here's the science!

Onion Soup

[Serves 1]

Ingredients

1 red onion, finely sliced
55g butter
½ tbsp brown sugar
1 beef stock cube
250ml water, boiling
2 slices bread
55g cheese
4 cherry tomatoes

Method

1. Soften the onion in melted butter in a pan for 4 minutes.
2. Add the sugar, water and stock cube.
3. Bring to the boil and simmer for 7 minutes.
4. Toast the bread in a dry pan until golden.
5. Cut into pieces, sprinkle with cheese and put in a hot oven for 5 minutes.
6. Garnish with chopped cherry tomatoes and chives.


Mushroom and Blue Cheese Gratin

[Serves 2]

Ingredients

30g unsalted butter
170g wild mushrooms, cut in half
1 garlic, finely sliced
Splash white wine
110ml oz double cream
110g blue cheese, crumbled
Small handful chives, chopped

Method

1. Preheat the oven to 220C.
2. Gently melt the butter in a large pan.
3. Sauté the mushrooms and garlic in the pan for a few minutes.
4. Add the wine and cream and reduce the heat. Simmer for 2-3 minutes.
5. Stir in the cheese and chives and heat for a further 2 minutes.
6. Remove from the heat and pour into a medium sized ovenproof dish.
7. Bake in the oven for 8-10 minutes or until bubbling and golden.
8. Remove from the oven and serve.


Roast Vegetable & Sweet Potato Souffle

[Serves 2]

Ingredients

30g unsalted butter
½ onion, peeled and very finely chopped
½ sweet potato, peeled and finely diced
½ tsp medium curry powder
¼ red pepper, de-seeded and finely diced
2 tbsp double cream
3 eggs separated

Method

1. Preheat the oven to 220C.
2. Gently melt the butter in a sauté pan and fry the onion and sweet potato for 5-6 minutes or until soft.
3. Stir in the curry powder and red pepper and heat for a further minute.
4. Stir in the cream and egg yolks and mix to combine.
5. Meanwhile, place the egg whites into a large clean bowl and whisk to form stiff peaks.
6. Fold the whisked egg whites into the pan.
7. Transfer the pan to the oven and cook for 10-12 minutes, or until the soufflé is golden and well risen.