• 100 g/4 oz shortcrust pastry

Roll the pastry out on a floured working surface and use to line a 20-cm (8-in) tart or quiche tin with a loose base. Set aside in a cool place while preparing the filling.

Peel and slice the onions. Add to the melted butter in a saucepan. Cover and cook very gently for about 15–20 minutes or until the onions are soft. Remove the pan lid and fry a little more quickly for a few moments, this time to allow the onion to brown. Draw off the heat.

Lightly mix the eggs and soured cream and stir into the onions. Season well with salt and pepper and add the caraway seeds. Pour the filling into the pastry-lined case. Set above centre in a moderately hot oven (190°C., 375°F., Gas Mark 5) and bake for 40–45 minutes. Serve warm.