1TablespoonFresh HerbsI like parsley for this version, but basil or chives would also work well.
1TeaspoonSaltmay use more or less to taste.
Preheat oven to 350 degrees fahrenheit.
Place 4 1/2 cup size ramekins or cocottes in a 9x13 pan. Coat the insides with butter and set aside.
Slice your onions and mushrooms. Set mushrooms aside.
Place onions in a large skillet with oil. Add the salt, and cover your pan. Heat on the lowest setting for approximately twenty minutes. This allows the onions to "sweat" and brings out the natural sugars.
After the 20 minutes is up, turn up the heat to medium and saute until onions start to turn a nutty or caramel brown.
Once onions have browned remove and set into a bowl.
Now turn the heat down slightly and add your mushrooms to the pan. Saute until soft.
Fill each ramekin about half way with your caramelized onions and mushrooms.
Top with approximately 1 tablespoon of goat cheese. (May use more or less depending on taste).
Place 1 tablespoon heavy cream or half and half in each ramekin.