- 300g shortcrust pastry
- 25g butter
- 2 tbsp olive oil
900g onions, halved and sliced
- 2 medium eggs
- 300ml double cream
- 40g grated parmesan cheese
- Heat oven to 190°c / 170°c / gas 5
- Heat butter & oil in a frying pan and gently fry onions for 30 minutes until softened, but pale. Cartouche.
- Beat eggs and cream together in a bowl, then add cheese and season. Stir in the onions, then spoon the mixture into the flan case.
- Cook for 25–30 minutes.
These are some recipes collected over the years in kitchens. They are mainly in note form, hence rough, and often scribbled down like a madwoman. Contact me if it’s all too confusing!