Leek onion packets au gratin with ham

Name: Leek onion packets au gratin with ham
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Federation spring onions (approx. 200 g each); 7-10 Tbsp Salt; 2 discs (50 g each) cooked ham; 50 g grated gouda cheese; 5 TABLESPOONS Oil; 8 discs Baguette bread (approx. 15 g each); some stem(s) flat leaf parsley; 4 TABLESPOONS Herb Vinegar; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 Federation spring onions (approx. 200 g each)
7-10 Tbsp Salt
2 discs (50 g each) cooked ham
50 g grated gouda cheese
5 TABLESPOONS Oil
8 discs Baguette bread (approx. 15 g each)
some stem(s) flat leaf parsley
4 TABLESPOONS Herb Vinegar
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Clean and wash spring onions and blanch them in boiling salted water for about 5 minutes, drain and rinse. Fold over the slices of ham and wrap a slice of ham around half of each spring onion. Place the packet in an ovenproof dish. Sprinkle with cheese. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) until the cheese has melted. Heat 1 tablespoon of oil in a pan. Fry the baguette slices on both sides until golden brown.
2
Wash parsley, shake dry and chop. Mix vinegar, salt, pepper and sugar. Fold in 4 tablespoons of oil. Stir in parsley. Remove the spring onion packet from the oven. Pour a little vinaigrette over them. Add the bread and the rest of the vinaigrette