7 Large Brown Onions (finely chopped 1cm)
3 Egg Yolks
150 ml Cream (full fat)
1/2 teaspoon ground Nutmeg
Black Pepper (freshly ground)
60 grams Butter (to cook the onions)
4 tablespoons of olive oil (to cook the onions)
Preparation Time: 15-20 minutes to make the pastry + (2 hours for the pastry to rest in the fridge) 15-20 minutes to chop onions
Cooking time: 60 minutes
Serve: 6-8 people
Preheat the oven at 200° for at least 15-20 minutes.
To make the pastry, cut the butter into small pieces, sieve the flour and make a well. Add the egg and a good pinch of salt. Blend quickly and lightly, ensure you a thorough with your fingertips (initially the dough will resemble coarse breadcrumbs). Add just enough water to make a moist but light dough (add the water, a little at a time). Place the ball of dough on a floured surface and with the heel of the hand gradually push the dough away from you in a series of short, rather jerky movements. It should become a flat ragged looking sheet. Gather the pastry into a ball and repeat the whole flattening and gathering process once again. Roll the ball and cover in cling wrap and allow to cool in the refrigerator for a minimum of two hours.
Roll out the pastry thinly and line a 20cm flan tin or pie plate. Push the pastry well into the edge and up the sides of the tin. With a fork prick the bottom of the pastry and the sides and blind bake for approximately 10-15 minutes making sure it doesn’t brown too quickly.
Peel and finely chop the onions. In a large frying pan melt the butter, add the oil and the chopped onions. Gently cook them until they are soft and golden on medium to low heat. Do not allow the onions to brown. This process will take approximately 30 minutes. When finished place aside and allow to cool for 15 minutes in a separate bowl. Add the nutmeg, salt and pepper, beat the egg yolks and cream and add to the onions and mix well. Pour the onion mixture into the pastry and return to the oven for approximately 30 minutes or until the filling has set and the onions are golden in colour.
It is best to prepare this dish in stages to save time.
Prepare the pastry and refrigerate for 2 hours.
Finely chop the onions (1cm), cook and allow to cool a little.
Roll out the pastry, line in the flan tin and blind bake for 10-15 minutes in a hot oven at approximately 180°-200°. Do keep an eye on the pastry so that it doesn’t brown too much or too quickly.
Place the mixture in the flan tin and return to the oven for a further 30 minutes to complete the baking process. Turn down the oven to 180° ensure that it bakes gently. You may need to turn the flan dish around a few times to ensure that it browns evenly.