| 1 |
Line an 8-inch flan ring with the pastry and bake it blind, reserving a small piece of pastry to patch up any holes that may appear. |
| 2 |
Slice the onions very finely. Melt the butter without allowing it to colour and add the sliced onions. Cover with a lid and let them simmer slowly without browning, until they are transparent. Season well with salt and pepper and add basil or tarragon. Leave to cool. |
| 3 |
Beat the eggs and add the cream. |
| 4 |
Cover the bottom of the flan case with the onions and pour on the cream mixture. Bake for about half an hour, or until the filling has set, at 170C/325F/gas mark 3. |
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