The number of onions I was given a week ago is going down slowly. This week I decided to make a flan with the aforementioned vegetable.
Cheese and onion flan
3 medium sized onions, chopped
200g plain flour
300 ml creme fraiche
300g cheddar cheese, grated
3 tbs cold water
For the pastry case
Mix the butter, salt and sugar together with a wooden spoon until creamy. Add the flour, mix thoroughly, add two egg yolks (retain the whites to brush the pastry) and the cold water. Mix thoroughly until a ball of dough is produced. Add water as necessary to produce the ball of dough so that it holds without crumbling or becoming too sticky. Wrap in cling film and place it in the fridge for 30 minutes.
Grease then sprinkle with flour an 8'' or larger flan dish. Remove the pastry from the fridge and roll out to 5mm thick between two squares of greaseproof paper. Line the flan dish with the pastry and brick the base with a fork then brush with egg white.
Preheat the oven to 175 degrees Celsius
For the filling
While the pastry is in the fridge prepare the filling. Fry off the chopped onions until soft and allow to cool. Beat four eggs and two egg yolks in a bowl and add the creme fraiche, season and add half of the cheese. Sprinkle a quarter of the cheese over the pastry base, spread the cooled onions over the base and then pour over the egg/creme fraiche mix. Season then add the remaining cheese and place in the oven for 30 - 40 minutes.
This flan can be eaten immediately, or served cold. It will reheat but ensure it is piping hot right through.