Fine onion cake

Ingredients for 1 servings:

• 200 g flour
• 110 g butter, cold, in pieces
• 1 pinch of salt
• 1 tbsp sugar
• Fat for the mold
• 2 onions
• 3 tbsp butter
• 4 eggs
• 140 g milk
• 120 g cream
• 100 g cheese, grated (Gouda)
• nutmeg
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes

with shortcrust pastry, Lyoner onion cake

Quickly mix the dough ingredients together with a hand mixer using the whisk attachment until you have a mixture that resembles coarse sand. Do not overknead, or the dough will become tough and sticky. Chill for 30 minutes (I usually skip this, but it’s fine). The dough will be too crumbly to roll out, so gently press it into the greased pan with your fingers. Prick the base several times with a fork. Blind bake in a hot oven at 220°C (top/bottom heat) for about 10 minutes. Peel and roughly chop the onions, and sauté in butter until softened (not translucent). Allow to cool slightly. In a bowl, beat the eggs, add the milk, cream, grated cheese, a little nutmeg, salt, and pepper, and mix well. Spread the onions evenly over the blind-baked base and pour the egg mixture over it. Bake at 175°C (350°F) for about 30 minutes. The onion tart is ready when a knife inserted into it comes out clean. Serve hot or cold. It also tastes great lukewarm! Tip: Since the cake takes quite a long time to bake in the oven (it’s not always ready after 30 minutes), I often finish it in the microwave after the base has baked in the oven. This works great, but the top doesn’t get as nice a color.