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Ingredients (serves 6)


100g butter 200g fl our 50ml cold water 1 kg onions 50g butter 1 tblspn olive oil 2 eggs


100g Gruyere cheese 200ml double cream nutmeg


salt and pepper


Method •


• •


• •


Rub 100g butter into 200g fl our and add just enough cold water to bind. Roll out and line a 20 – 22cm loose bottomed fl an tin.


Line with greaseproof paper, fi ll with baking beans and cook for approx. 15 mins at 200C/ Gas 6. Remove the paper and beans and cook for a further 5 mins to dry out.


Pell and fi nely slice 1 kg onions. Cook very gently in a large heavy saucepan with 50g butter and 1 tblspn olive oil. Stir regularly to avoid browning. After 30 mins or when they are golden brown remove from the heat and season with a little salt, freshly ground black pepper and nutmeg.


In a bowl beat together the eggs, cream and grated Gruyere cheese.


• Combine with the onions and pour into the pastry case. • Cook at 190C/Gas 5 until slightly risen and golden brown. •


Serve immediately


• An alternative fi lling is leeks, bacon and mature cheddar. Wendy Gudgeon Tel: 01786 824 487


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wendygudgeon@yahoo.co.uk www.wendygudgeon.co.uk To advertise in thewire t. 07720 429 613 e. the.wire@btinternet.com


French Onion Tart by Wendy Gudgeon


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