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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Not low fat, healthy or friendly to anyone, but bloomin tasty! Try it once want it always! Ingredients:
300 g shortcrust pastry, thawed if frozen |
25 g butter |
2 tablespoons olive oil |
900 g onions, halved and thinly sliced |
2 medium eggs |
300 ml double cream |
40 g vegetarian parmesan cheese, grated |
Directions:
1. Heat oven to 190°C.
2. Roll out the pastry on a lightly floured surface and use to line a deep 23cm fluted flan tin. Line with baking paper and fill with baking beans. Bake blind for 15 minutes.
3. Heat the butter and oil in a large frying pan, then gently fry the onions, covered, for about 30 minutes until completely softened, but still pale in colour.
4. Beat the eggs and cream together in a bowl, then add the cheese and some seasoning. Stir in the onions, then spoon the mixture into the flan case. Bake for 25-30 minutes until lightly set and browned.
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