Pastry Vegetables and Salads

Onion Flan

Onion Flan
  • 625g shortcrust pastry
  • 12 medium onions, chopped
  • 60g butter
  • 2 tablespoons oil
  • 1 tablespoon plain flour
  • 4 eggs
  • ¾ cup cream
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • good pinch nutmeg
  • 1 cup grated Swiss cheese
  • A little extra butter
  • parsley to garnish (optional)
  1. Line a lightly greased family Size flan with pastry. Prick well and bake in a moderately hot oven (200C) for 15 minutes. Meanwhile fry onions in the butter and oil over a low heat, stirring occasionally until tender but not brown, about half an hour. Sprinkle with flour, mix well and cook gently for 2 minutes. Cool slightly. In a mixing bowl beat the eggs with cream, salt, pepper and nutmeg. Gradually mix in the onions and half of the cheese. Adjust seasoning if necessary. Pour into partially baked pastry shell. Sprinkle on the rest of cheese and dot with a little butter. Bake in moderate oven (190C) for 25 to 30 minutes or until set and lightly browned. When cooked, place flan on top of a pudding basin. The removable base will quickly free the pastry shell from the sides of the flan. Garnish with parsley, if liked. Serve warm.
  2. Total time: 1 hour 20 min


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