Cheese And Onion Flan Food

CHEESE AND ONION FLAN

Steps:

• for crust: rub margarine into the flour and oatmeal and mix with the beaten egg.
• press the mixture into a round pie tin 8" in diameter and 2" deep for filling: chop the onion and cook in margarine for a few minutes.
• add the sage, and salt and pepper to taste.
• in a large bowl mix the beaten eggs, milk/juice, and cheese.
• add the onion mixture.
• pour the filling into the crust and bake at 350 degrees for 45 minutes, until the filling is set and golden-brown.

A CLASSIC CHEESE AND ONION FLAN

Steps:

• Gather the ingredients.
• Place the flour, butter (or butter and lard mix), and salt into a large, roomy mixing bowl. Rub the butter into the flour until it resembles sand.
• Add the water a little at a time and bring the mixture together to create a soft dough.
• Form the pastry into a disc, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
• While the pastry is resting, prepare the filling.
• Heat the butter and oil in a saucepan. Once melted, add the sliced onion and sauté over medium heat to soften (but not brown). Place the softened onion onto a dinner plate and leave to cool.
• Preheat the oven to 400 F / 204 C. Roll the pastry to 5 millimeters thickness and line a greased, 10-inch loose-bottomed tart tin. Chill in the refrigerator while you make the remaining filling.
• Put the eggs into a large measuring jug and whisk them. Add the cooled onion, grated cheese, and parsley. Stir in the milk. Season with a little salt and black pepper.
• Take the pastry case from the refrigerator, place it on the middle shelf of the preheated oven, and carefully pour in the egg-cheese mixture until it is two-thirds full. Do not overfill as the flan will rise while cooking.
• Bake for 25 to 40 minutes until the top is golden brown and set, but not completely solid when gently pressed in the center.
• Remove from the oven and rest for 5 minutes before serving.
• The flan is lovely warm but can also be eaten cold.

ONION AND GOAT'S CHEESE FLAN

Steps:

• Sift the flower and 1/2 tsp of salt into a bowl.
• Add the butter and with you fingers rub the butter into the flower until absorbed.
• Add water to form a thick but workable dough.
• Cover the pastry in cling film and chill in the fridge for about 30 minutes.
• On a lightly flowered surface roll out the pastry finely and cover a 28 cm flan dish.
• Prick the base a couple of times with the fork and bake blind in a preheated oven (200 C, 400 F or Gas Mark 6) for about 15-20 minutes.
• While the pastry is baking heat oil in a frying pan.
• Fry the onions and shallots on a gentle heat until soft and starting to colour, around 15-20 minutes.
• Add the sugar and salt to taste and mix well.
• At this stage you can also mix in herbs if required.
• Pace the onions into the part-paked pastry case and top with goat's cheese (if you have a hard variety you'll need to cut it into chunks otherwise you can just spoon it on) and black pepper.
• Beat the egg, yolks, cream and milk together and pour the mixture over the onions and goat's cheese.
• Bake in a preheated oven (200 C, 400 F or Gas Mark 6) until the filling has set, approximately 25-40 minutes.

CARAMELIZED ONION AND POTATO FLAN

Steps:

• In large frying pan over medium heat, saute onions in butter until deep golden brown, about 20 minutes. Cook slowly to caramelize.
• Grease a 9" x 13" or large round baking dish. Layer half the potatoe slices in a shingle fashion and season. Top with half the onions and cheese. Repeat next layer, ending with cheese.
• Bake at 350F for 50 minutes, or until potatoes are fork tender. Cut in squares or wedges to serve.