Onion Flan


  • 3rashers smoked streaky bacon, derinded and cut into matchsticks
  • 1 lb / 455 g onions, peeled and thinly sliced
  • 1 oz / 30 g butter
  • 1 tsp plain flour
  • ¾ pt / 430 ml single cream or full-cream milk
  • salt
  • freshly ground black pepper
  • freshly grated nutmeg
  • 3 eggs, lightly beaten
  • 12 oz / 340 g shortcrust pastry


Fry the bacon gently in a heavy frying pan until all the fat runs out. Take the bacon from the pan, and drain it on kitchen paper. Gently fry the onions in the remaining fat, adding butter if necessary. Cook until the onions are soft, wilted, translucent and just beginning to brown. Remove from the heat, sprinkle on the flour and gradually stir in the cream or milk. Bring to the boil, stirring all the time, and cook for 5 minutes. Season with salt and pepper, and a little nutmeg. Stir in the beaten egg.

Roll out the pastry and use to line a 10 in / 25.5 cm greased quiche or flan tin. Put the bacon in the bottom of the flan and pour in the onion mixture. Place the tin on a baking sheet and bake in a preheated oven at 200°C / 400°F / Mark 6 for about 35 minutes, until the top is golden brown. The flan can be served at any temperature, but I prefer it warm.