250g/8oz Shortcust pastry
5 large onions
150ml/5 fl oz double cream
Peel and finely chop the onions, try to keep them as even as possible. Melt the butter in a wide based frying pan, which can be covered. Add the onions and sweat them over a high heat then stir around in the butter, cover and let steam for 4 mins. Remove the lid and reduce heat a bit, continue to cook gently with the occasional stir for about 45 mins allowing the natural sugar to come out. As the water evaporates, the onions begin to colour slightly brown, pour in the cream and allow to thicken then remove pan from heat and add salt and pepper. When cool mix in 2 beaten eggs.
Line a 20cm flan case with the pastry and bake blind. When the pastry is cool pour in the onion mixture and bake in the oven, 220c, 425f, gas 7 for 15 mins until set and lightly browned.
Recipe by Debbie Lochhead