tarte aux oignons d'alsace
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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).
I think that's 0.75kg onions rather than three or four.