Goat Cheese and Potatoes Timbales

Lightly oil six 4-ounce ramekins with olive oil and set aside. Melt the butter in a sauté pan over medium heat. Add the onions and sugar, and cook for 30 to 40 minutes until the onions are a deep caramel color, stirring frequently. Remove from heat, season with salt and pepper, and let cool. Simmer the potatoes in a pot of water until just tender, then cool under cold running water. When the potatoes are cool enough, cut them into thin slices, season with salt and pepper, and set aside.

Preheat the oven to 500 degrees. Sprinkle 1 rounded tablespoon of the bread crumbs into each ramekin. Layer with the goat cheese and then two to three slices of potatoes. Repeat the layers of cheese and potatoes once more, packing the ramekins lightly. Top with caramelized onions. Place the ramekins in the oven for 5 to 7 minutes. To serve, run a knife along the sides of each ramekin and gently invert the timbales onto plates. Serves 8.