Alsace Onion Flan

Name: Alsace Onion Flan
Ingredients: 6 ounces shortcrust pastry (i.e. made with 6 oz plain flour); 1 lb onion, thinly sliced; 2 ounces unsalted butter; 1 bay leaf; 2 large eggs; grated nutmeg, to taste; 150 ml double cream (heavy); 150 ml milk; salt & freshly ground black pepper

9 ingredients

5 steps

Ingredients

6 ounces shortcrust pastry (i.e. made with 6 oz plain flour)
1 lb onion, thinly sliced
2 ounces unsalted butter
1 bay leaf
2 large eggs
grated nutmeg, to taste
150 ml double cream (heavy)
150 ml milk
salt & freshly ground black pepper

Directions

1

Melt the butter in a large lidded frying pan, add the onions and bay leaf, season with salt and pepper; cover the onions closely with a piece of buttered greaseproof paper then put the lid on the frying pan; cook the onions over a low heat for about 30 minutes until they are soft and golden (shake the pan occasionally to make sure they dont stick).
2

Roll the pastry to 1/4 inch thick on a lightly floured surface and use it to line an 8-9 inch diameter flan dish.
3

Beat the eggs lightly in a large bowl and season with salt, pepper and nutmeg; stir the cream and milk into the beaten egg mixture.
4

Drain the coked onions in a colander, remove the bay leaf and spread the onions over the pastry case; strain the egg mixture through a sieve over the onions.
5

Bake the flan in the centre of an oven pre-heated to 400 degrees F / 200 degrees C / gas mark 6 for 35 40 minutes: when cooked the pastry should be golden and the filling set; the filling will sink slightly as the flan cools.