Tarte a L'oignon

One of our all time favourites.

My French roots really begin to wiggle as I'm cooking this dish. I think it's the incredible smell of the butter as it just begins to brown that whisks me back to childhood days spent in France with my Aunts, who were really great cooks. The classic tarte a l'oignon was such a delight to devour whenever I was in France,  and was quite possibly the training ground for my foodie curiosity.

This is how I make mine. 

Pastry base

Either make a batch of short crust pastry, or buy a pack of ready to use puff pastry. Both ways are fab.

Short crust pastry recipe:

6oz flour

3oz butter

A teaspoon mixed herbs 

1/2tsp salt

1/2tsp black pepper

A drop of cold water

The filling:

A nob of butter

A glug of olive oil

6-8 onions. Red ones look really pretty, but white taste just as good. Use whatever you've got.

A good splash of balsamic

A squeeze of honey (optional, but highly recommended!)

Black pepper

Pinch of salt.

Small pot cream

2 eggs

Teaspoon Dijon mustard (optional, but highly recommended!)

Peel and thinly slice the onions.

Yes. You will cry. The kitchen will stink. But hang in there, it'll be worth it.

(Alternatively, throw them through the slicer in a food processor if you have one. You'll have the whole lot done in 30 seconds.)

Get a large pan and on a medium heat, melt the butter til it's just brown.

WHAT AN INCREDIBLE SMELL!

Ok, now add a dash of olive oil and pop the onions in.

Add the seasoning, balsamic and honey.

Give it a good stir.

Let them gently sweat down for about 15minutes

This is a pic of the red onion version

Pre-heat the oven to 180 (gas 5)

Get a nice big plate, if flatish dish, or a loose bottomed flan tin - whichever you like.

Make the pastry by popping everything in a bowl and rubbing the flour/butter between your fingers until it looks a bit like breadcrumbs. It should only take a couple of minutes.

Add a little cold water and pull it all together to a dough. 

You'll probably get really sticky fingers, but that's the fun if it.

Cling film it and pop it in the fridge to chill while you prep the filling.

Roll out the pastry on a the floured work top and lat it on the plate.

Trim any overhanging bits if needed.

(This picture shows the herbs and poppy seed version. Experiment with the pastry)

Pour the cream into a jug, dollop in the mustard, crack in the eggs and give it good bit if a whisk with a fork. 

Spread the onions onto the pastry base.

Pour over the cream mixture.

Bake in the oven for 20-25mins.

Serve with a salad doused in good vinaigrette, a glass of french red wine, with Edith Piaff singing away in the background and you will be re-living my teenage years, right there!

Bon apetit!