Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About


  • 900 g/ 2 lb onions, sliced
  • 60 g/ 2


First make a shortcrust pastry by putting the flour in a food processor with the chilled butter dice. Whiz to a crumb consistency then add the egg yolk, salt and 1–2 tablespoons of cold water. Work briefly until it balls. Remove, cling-wrap and refrigerate for 1 hour.