Ingrédients pour Alsace Onion Flan
- Shortcrust Pastry
- Onion
- Unsalted Butter
- 1 bay leaf
- 4 large eggs
- Pinch of freshly grated nutmeg
- Double Cream
- ½ cup whole milk
- Salt & Freshly Ground Black Pepper
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Comment préparer Alsace Onion Flan
- Melt 2 tablespoons of butter in a large lidded frying pan. Add 4 large onions, thinly sliced, and 1 bay leaf. Season generously with salt and freshly ground black pepper.
- Cover the onions tightly with a piece of buttered parchment paper, then put the lid on the frying pan.
- Cook the onions over very low heat for about 30 minutes, stirring occasionally, until they are soft and deeply golden brown.
- Roll out 1 sheet (14.1 oz) of ready-made puff pastry to ⅛ inch thickness on a lightly floured surface. Use it to line an 8-9 inch diameter flan dish, trimming and crimping the edges.
- In a large bowl, lightly beat 4 large eggs. Season with salt, freshly ground black pepper, and a pinch of freshly grated nutmeg.
- Stir in 1 cup heavy cream and ½ cup whole milk into the beaten egg mixture.
- Drain the cooked onions in a colander, remove the bay leaf, and spread the onions evenly over the pastry case.
- Strain the egg mixture through a fine-mesh sieve into the flan dish, ensuring the onions are fully coated.
- Bake the flan in the center of an oven preheated to 400°F (200°C/Gas Mark 6) for 35-40 minutes, or until the pastry is golden brown and the filling is set. The filling may sink slightly as it cools.
- Let the flan cool slightly before serving. Enjoy warm or cold, as a starter or main course, alongside a fresh green salad.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
20g
Fat
104g
Carbs
10g
