Alsace Onion Flan

• 6 ounces shortcrust pastry (i.e. made with 6 oz plain flour)
• 1 lb onion, thinly sliced
• 2 ounces unsalted butter
• 1 bay leaf
• 2 large eggs
• grated nutmeg, to taste
• 150 ml double cream (heavy)
• 150 ml milk
• salt & freshly ground black pepper

1. Melt the butter in a large lidded frying pan, add the onions and bay leaf, season with salt and pepper; cover the onions closely with a piece of buttered greaseproof paper then put the lid on the frying pan; cook the onions over a low heat for about 30 minutes until they are soft and golden (shake the pan occasionally to make sure they dont stick).
2. Roll the pastry to 1/4 inch thick on a lightly floured surface and use it to line an 8-9 inch diameter flan dish.
3. Beat the eggs lightly in a large bowl and season with salt, pepper and nutmeg; stir the cream and milk into the beaten egg mixture.
4. Drain the coked onions in a colander, remove the bay leaf and spread the onions over the pastry case; strain the egg mixture through a sieve over the onions.
5. Bake the flan in the centre of an oven pre-heated to 400 degrees F / 200 degrees C / gas mark 6 for 35 40 minutes: when cooked the pastry should be golden and the filling set; the filling will sink slightly as the flan cools.

shortcrust pastry, onion, butter, bay leaf, eggs, nutmeg, cream, milk, salt

Taken from www.food.com/recipe/alsace-onion-flan-134911 (may not work)