Onion Flan

    1 hour 20 minutes

    This flan starts with a homemade pastry that is filled with lightly caramelised onions. A creamy blend of eggs, milk and sour cream is topped off with a sprinkling of pepper and caraway seed.

    6 people made this

    Serves: 10 

    • Pastry
    • 4 cups (500g) plain flour
    • 1 teaspoon salt
    • 7g yeast
    • 225ml lukewarm water
    • 2 tablespoons olive oil
    • Filling
    • 60g butter
    • 1kg onions, cut into fine rings
    • 1 teaspoon salt
    • 480ml sour cream
    • 1 cup (250ml) milk
    • 4 eggs
    • 1 pinch black pepper, to taste
    • 1 pinch caraway seeds, to taste

    Preparation:20min  ›  Cook:30min  ›  Extra time:30min rising  ›  Ready in:1hour20min 

    1. Mix the flour with the salt and yeast. Then add the olive oil and 3/4 of the water. Stir well with a wooden spoon until the mixture forms a dough ball. Gradually add remaining water and knead into a dough with your hands. Knead the dough for a further 10 minutes until it has an elastic and silky consistency. Spread olive oil over it and leave covered in a warm place for 30 minutes to rise.
    2. In the meantime heat butter in a frying pan. Add onions, salt them lightly and saute for 30 minutes on low-medium heat but don't allow them to brown. Remove from the heat and let them cool.
    3. Preheat the oven to 190 degrees C.
    4. Roll out the pastry nice and thin on a floured work surface, place it on a greased baking tray and prick it several times with a fork. Make the edges of the pastry slightly thicker so the filling doesn't spill over.
    5. Spread the cooled onions over the pastry. Mix all of the remaining ingredients, except the caraway seeds, in a bowl and spread them over the pastry base. Finally, sprinkle with the caraway seeds.
    6. Bake for 30-45 minutes in the preheated oven. Serve while still warm.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (1)


    The filling set up nicely, and the taste was great with the sliced oniions. Perfect with a salad for a nice lunch.  -  04 May 2013