Ingredients
Method
1.Preheat oven to 180°C. Lightly grease an 11x34cm loose-based flan pan.
2.Line pan with pastry sheets, trimming to fit and pressing to seal. Trim edges. Chill until required.
3.In a medium frying pan, melt butter on medium heat. Add the sliced white onion and cook, stirring, for 4-5 minutes until softened. Reduce heat to low and cook for a further 10 minutes until golden. Stir in sugar and vinegar. Increase heat to high and cook, stirring until sticky. Set aside to cool.
4.In a medium bowl, toss red onion and remaining white onion with olive oil and garlic. Set aside.
5.Spread caramelised onion over pastry. In a jug, whisk eggs, cream and thyme together. Season. Pour into pastry case. Top onion wedges. Bake for 30-35 minutes until set and golden.
6.Arrange cheese over the top and return to the oven for 1-2 minutes until cheese starts to melt. Scatter with extra thyme sprigs and accompany with salad.
If preferred, use creamy blue cheese.
Note
