200 g (8 oz) shortcrust pastry
2 tablespoons butter
2 oz (50 g) fresh breadcrumbs
2 egg yolks, beaten
6 large onions, chopped
1 level tablespoon sugar
pinch of powdered cloves
3 tablespoons top of milk or cream
2 tablespoons butter
2 oz (50 g) fresh breadcrumbs
2 egg yolks, beaten
6 large onions, chopped
1 level tablespoon sugar
pinch of powdered cloves
3 tablespoons top of milk or cream
method
1. Roll out the pastry and line a flan tin. Bake blind for 10 - 15 minutes at 200°C, 400°F, mark 6.
2. Melt the butter in a pan and slowly cook the onions without allowing them to brown - about 25-30 minutes with a lid on should be enough.
3. Add a little water if they begin to dry up.
4. Mash, sieve or blend the onions into a puree.
6. Soak the breadcrumbs in the milk or cream, season, add the egg yolks, cloves and sugar.
7. Mix well into the onion puree. Dot with butter. Pour into the flan case.
8. Cook at 200°C, 400°F, mark 6 until the mixture is firm and set.
2. Melt the butter in a pan and slowly cook the onions without allowing them to brown - about 25-30 minutes with a lid on should be enough.
3. Add a little water if they begin to dry up.
4. Mash, sieve or blend the onions into a puree.
6. Soak the breadcrumbs in the milk or cream, season, add the egg yolks, cloves and sugar.
7. Mix well into the onion puree. Dot with butter. Pour into the flan case.
8. Cook at 200°C, 400°F, mark 6 until the mixture is firm and set.
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