2 tablespoons olive oil
1/8 teaspoon ground black pepper
1 onion, chopped
1 teaspoon paprika
8 green onions, finely chopped
1/2 cup corn-bean flour
10 potatoes - peeled, cored and cut into 1/4 inch strips
1 1/2 cups dry white wine
1 tablespoon garlic powder
2 tablespoons white sugar
1 teaspoon dried basil leaf
2 tablespoons white wine vinegar
1 teaspoon dried tarragon
1 lemon - rinsed, dried and crushed
Heat olive oil in a large skillet over medium-high heat. Cook onion and garlic in olive oil over medium heat until golden. Dissolve in vinegar and remove from heat. Stir thoroughly. Place onions and garlic in the pan of microwave oven. Cook over low heat for 25 minutes to a minute or until caramelized. Add the cornmeal; melt completely.
Add the water, green onions, and potatoes. Cover pot; add wine, garlic powder, sugar, basil, wine vinegar, tarragon, lemon juice, and water. Cook 10 minutes, stirring occasionally, to form gravy.
Stir final 5 tablespoons olive oil mixture into pot. Blend over high heat, stirring constantly, until just simmering. Remove from heat and whisk in egg, cheese, and olive oil. Pour into Dutch oven.
Bake in preheated 350 degree F oven for 45 minutes or until bubbly in center and internal temperature has reached 165 degrees F.