Alsace Onion Flan Recipe

Ingredients for 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

How to Make Alsace Onion Flan

1. 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.
2. Cover the onions tightly with a piece of buttered parchment paper, then put the lid on the frying pan.
3. Cook the onions over very low heat for about 30 minutes, stirring occasionally, until they are soft and deeply golden brown.
4. 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.
5. In a large bowl, lightly beat 4 large eggs. Season with salt, freshly ground black pepper, and a pinch of freshly grated nutmeg.
6. Stir in 1 cup heavy cream and ½ cup whole milk into the beaten egg mixture.
7. Drain the cooked onions in a colander, remove the bay leaf, and spread the onions evenly over the pastry case.
8. Strain the egg mixture through a fine-mesh sieve into the flan dish, ensuring the onions are fully coated.
9. 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.
10. Let the flan cool slightly before serving. Enjoy warm or cold, as a starter or main course, alongside a fresh green salad.