[simonj]

We dont often don't look at the onion as the centre of a recipe in itself.
Onions are treated, quite poorly in my opinion, simply as the first thing
into the pot to take on and spread the spices and herbs
to the rest of the meal, its own identity getting overwhelmed
and lost itself in the process.

So, to perhaps do my little bit to right that wrong I am
planning a couple of recipes that concentrate on the
noble vegetable.

France is famous for its onion growing, and the use of
onions in its cuisine. Perhaps the region of Lyon
is most noted for the use of onions,
but my favorite onion dish comes from Alsace.
It's simple, delicious, served hot or cold, as a snack
or a starter and it's a family favorite.

To give it a little bit of a Connemara twist in the pastry
I use buttermilk to bind, but water is also fine.


INGREDIENTS
For the pastry

125g plain flour
pinch of salt
75g Cuinneog butter, cubed
30-45ml/2-3 tbsp buttermilk. Cuinneog also make this product.

For the filling

450g onions, halved lengthwise and very thinly sliced crosswise.
You can substitute some leeks for the onion,
but the onion flavour is so mild, its hardly worth it.
1/2 teaspoon sea salt
250ml cream
1 whole egg plus the yoke of an egg
1/4 teaspoon ground or grated nutmeg

Sift the flour and salt into a bowl and stir in most of the butter.
Using your fingertips, rub in the butter until it resembles fine crumbs.

Sprinkle with 2 tablespoons buttermilk, then stir with a knife until it clumps together
- add a little more buttermilk if it's dry.

Bring the mixture together to a rough ball.
Tip out onto a lightly floured surface and knead very
briefly until you have a smooth, firm dough
- do not overwork as you'll end up with tough pastry!

Wrap in cling film and pop in the fridge for 30 minutes
- this relaxes the gluten in the flour and stops it shrinking during cooking

While the shortcrust pastry is chilling, put some butter
on a frying pan and melt at a low heat.

Add thinly sliced onions and saute until soft and translucent.

Meanwhile put the cream, egg, salt and nutmeg
into a bowl and beat with a fork until blended.
Also start to preheat oven to 190°c at this time.

Take out the pastry and roll it out to the size of your
lightly greased baking dish.
Again I used Cuinneog butter to do this

Carefully line the pastry in the tin so the crust is
just a little proud of the edge, just slightly higher.

When the onion is ready, put it into the baking dish.

Then pour over the cream mix until it comes up just to
below the onion

Put into the preheated oven for 35 - 40 minutes,
until the top is browned.

Serve with a nice, crisp green salad or I would
recommend a warm goats cheese salad, also posted here and on the blog.

As always there are more pics and commentary
on my kitchen garden blog, link in signature