Onion Timbale with Red Pepper Sauce

Name: Onion Timbale with Red Pepper Sauce
Ingredients: 1 tablespoon of olive oil; 1 large onion, chopped not too fine; 1/3 cup of green scallion, chopped; salt and black pepper to taste; 1 cup of chicken broth; 3 eggs; For the sauce:; 2 red bell peppers, seeded; 1/2 cup of chicken broth

1
1 tablespoon of olive oil
2
1 large onion, chopped not too fine
3
1/3 cup of green scallion, chopped
4
salt and black pepper to taste
5
1 cup of chicken broth
6
3 eggs
7
For the sauce:
8
2 red bell peppers, seeded
9
1/2 cup of chicken broth

Ingredients

1
1 tablespoon of olive oil
2
1 large onion, chopped not too fine
3
1/3 cup of green scallion, chopped
4
salt and black pepper to taste
5
1 cup of chicken broth
6
3 eggs
7
For the sauce:
8
2 red bell peppers, seeded
9
1/2 cup of chicken broth

Directions

1
Heat the oil in a skillet over low heat
2
Add the onion, 4 tablespoons of green scallion, and salt
3
Cook until the onion is tender, about 15 minutes
4
Remove from heat and let cool
5
Meanwhile, prepare the sauce
6
Remove the seeds and membranes from the bell peppers
7
Blend with chicken broth in a blender or processor. Reserve
8
Beat the eggs lightly to mix without frothing
9
Blend the onion with chicken broth in a blender or processor
10
Mix with the eggs just until combined
11
Pour into a round, 15 cm diameter, buttered mold
12
Place the mold in a deep dish with hot water
13
Cover the mold with aluminum foil and bake in a bain-marie at 200°C for 45 minutes or until firm
14
Remove from the bain-marie and let rest for 10 minutes
15
Unmold and serve with the red pepper sauce, warmed
16
Sprinkle with the remaining 2 tablespoons of green scallion.