serves 6
ingredients
For the pastry
25g/1oz self-raising flour
50g/2oz butter
pinch of salt
For the filling
6 onions, sliced
150ml/5fl oz boiling water
4 rashers streaky bacon, diced)
50g/2oz butter
1 teaspoon dried mixed herbs
2 egg yolks
50ml/2fl oz double cream
salt and freshly ground
black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4. Grease a medium-sized
baking tin.
• To make the pastry, sift the flour into a bowl and rub in the butter. Add a
pinch of salt to 50ml/2fl oz water, then gradually add to the bowl until
the mixture forms a ball. Roll out and use to line the bottom of the tin.
• For the filling, sweat the onions in the boiling water for 5 minutes. Drain.
• Fry the bacon in a little of the butter until crisp. Add the remaining butter,
onions, mixed herbs, salt and pepper, and cook for 15 minutes.
• Beat the egg yolks and cream together. Add to the onion mixture, and
pour into the baking tin. Bake in the oven for 40–45 minutes. Serve hot.
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