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tarte aux oignons d'alsace

Trad. Jewish recipe, courtesy Claudia Roden.

Rub together, or throw in blender

120g butter
250g plain flour
pinch salt

and add an egg, and enough milk (1-2 tablespoons) to turn into pastry. Roll into a ball, wrap in plastic and refrigerate for an hour. Meanwhile, slice and fry

3/4 kg onions

in some butter and oil for an hour. A very low heat and occasional stirring will help here; we want them golden and sticky rather than burnt. Add two tablespoons of plain flour, stir and take off heat. Beat together

2 eggs
250 mL double cream
salt, pepper

and add to the (cooled!) onion mix and stir throroughly. Get pastry out of fridge and press with your hands into a 10 inch pie dish. Pour in filling and bake for a hour in pre heated oven at 150 degrees celsius (gas mark 2).


1 comment to this

niles said on 22 Apr 2006 at 15:22:08:

I think that's 0.75kg onions rather than three or four.

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posted by niles on 22 Apr 06 - 8103 views


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