1. Melt the butter in a pan over a medium heat and gently sauté the leeks, onions, garlic and thyme for 5-10 minutes or until they have softened. In the last few minutes, add the teaspoon of brown sugar. Pour in the white wine and leave the pan over the heat for a further 5 minutes. 2. Add the double cream, season to taste with the black pepper; and simmer gently for 5-6 minutes. 3. Transfer the leeks and onions to an ovenproof dish and leave to cool. 4. Preheat the oven to 180°C/355°F/gas 4. 5. In a small bowl, combine the cheeses, nutmeg and nuts. If the leeks and onions mixture seems too thick, to be having the cheeses and nuts added to it, add a little more wine, a tiny bit at a time; then add the cheese and nuts mixture to the ovenproof dish containing the leeks and onions; and bake it in the oven for 20-30 minutes. The cheeses and nuts can serve as a topping for the leeks and onions or you can mix the cheeses into the leeks and onions mixture. Go with your preference. 6. Serve hot, garnished with fresh chives. ---------------------------------------------------------------------------
Nutrition
Ingredients
