Recipe courtesy of The Blue Lion
Total:
1 hr
Active:
25 min
Level:
None

Ingredients

Pastry Case:
Filling:

Directions

Preheat oven to 350 degrees F. Sift flour, sugar and salt into a bowl. Rub in the diced butter until the mixture resembles bread crumbs. Combine the mixture with the egg and cream.

Melt the butter in a saute pan, add onions, salt and pepper. Cook onions until soft and golden in color.

Grease a deep 12-inch flan tin, and line with grease-proof paper. Roll out pastry so that it is larger than the flan tin and bake blind for 10 minutes. Trim pastry edges and leave to cool.

Strain the juice from the onion mixture and fill the pastry case. Whisk the eggs and cream together and pour over the onions. Grate the cheese over the top and place in oven for a further 30 minutes or until the egg mixture is set.

IDEAS YOU'LL LOVE

French Onion Soup

Recipe courtesy of Tyler Florence

Onion Dip from Scratch

Recipe courtesy of Alton Brown

Fruit Tart

Recipe courtesy of Alton Brown

Oven Fried Onion Rings

Recipe courtesy of Jeff Mauro

French Onion Soup

Recipe courtesy of Ree Drummond

Blueberry Tart

Recipe courtesy of Valerie Bertinelli

Apple Tarts

Recipe courtesy of Ina Garten

French Onion Soup

Recipe courtesy of Nancy Fuller

Oven-Fried Onion Rings

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Farmhouse Rules

          10:30am | 9:30c

          Farmhouse Rules

          11:30am | 10:30c

          Farmhouse Rules

          12:30pm | 11:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Cooks vs. Cons

          9pm | 8c

          Cooks vs. Cons

          12am | 11c
          powered by PubExchange

          Get Cooking