Ingredients

• 250g onions
• 40g butter
•   brown sugar
• 1 tsp fresh tarragon, chopped
• ¼ tsp nutmeg, grated
•   eggs
•   cream
• 75g Cheddar cheese, grated
•   flour
•   salt

Method

1. Place flour and salt in a bowl.
2. Knead lightly and roll out on a lightly floured surface. Line individual flan tins.
3. Prick the bases and bake blind at Gas 6 for a short time.
4. Cook the onions in butter with salt, brown sugar, and tarragon or nutmeg. Remove from heat and cool.
5. Beat the eggs and cream together, stir into the onion mixture with the cheese. Spoon into the pastry cases.
6. Cook for 30 to 35 minutes until the pastry is cooked and the filling is set. Serve with a leafy salad.

Notes