Tuesday, August 24, 2010

Since when I like so much onion? Some years ago from a cookbook I've tried onion soup. Man caramelized onions for a long time at low heat. But the soup was delicious. Since then, onion something special for me.


for the pastry

* 250 g flour
* 125 g soft unsalted butter
* 1 egg yolk

the onion layer

* 8 large onions chopped frozen onions or 1 kg
* 2 tbsp sunflower oil
* Salt
* Pepper
* 2 tablespoons flour
* 3 eggs
* 3 tbsp double cream
* 100 g grated cheese (Gruyere)


* Mix the flour into a bowl with the chopped butter, the egg yolk and 50 ml of water. The dough into a ball, wrap in turn and put at least two hours in the refrigerator.

* Preheat the oven to 180 degrees Celsius. A tart pan (28 cm diameter) with the dough lining and place the mold in the refrigerator.

* Chop the onions finely and fry 10 minutes over low heat in the oil. Season with salt and pepper, darüberstäuben the flour and stir.

* Beat the eggs vigorously with the double cream.

* The bulbs take from the heat, fold in the egg mixture again and season to taste. The mixture on the tart base, sprinkle the tart with the cheese and bake for 35 minutes.


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