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[Starters]
170g/6oz flour quantity rich
shortcrust pastry
55g/2oz butter
1 tablespoon olive oil
675g/1½lb onions,
sliced
2 eggs
2 egg yolks
150ml/¼ pint
single cream
salt and freshly ground black
pepper
freshly grated nutmeg
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Preheat oven to 200°C/400°F/Gas
mark 6.
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Roll out pastry and line a
20cm/8in flan ring. Refrigerate for 20 minutes.
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Melt butter in a large frying
pan, add oil and onions and cook slowly until soft but not coloured (up to
30 minutes). Remove from heat and leave to cool.
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Bake the pastry case blind (see
pastry page), then reduce the oven temperature to 180°/350°F/Gas
mark 4.
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Mix together eggs, cream and
onions. Season to taste. Pour into the flan case and sprinkle with nutmeg.
Bake until golden and just set (about 20 minutes)
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