Onions

Caramelised onion tart
1. 

The secret to this tart is cooking the onions slowly until they are really soft and caramelised, giving a luxurious finish from a cheap vegetable.

500g all-butter shortcrust pastry
75g butter
3 large onions, sliced (about 600g)
142ml pot double cream
3 eggs
100g gruyere cheese,grated

Heat the oven to 170C. Roll out the pastry to the thickness of a pound coin and use it to line a rectangular tart tin (approx 34cm x 12cm). Line the pastry with baking paper and fill with blind-baking beans. Bake for 15 minutes, remove the beans and paper and cook for 10 minutes then leave to cool.

Meanwhile, melt the butter in a large pan, add the onions and cook over a low heat, stirring occasionally until they are golden and meltingly soft (this will take about 20 minutes so be patient). Whisk together the cream, eggs and cheese and season well. Stir in the onions then pour into the pastry case. Slide back in the oven for 15-20 minutes until the filling is just set. Serve warm.

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