300 g
| of short pastry | ||
| butter | |||
700 g
| of wellow onions | ||
60 g
| of lard | ||
| flour | |||
15 cl
| of fresh cream | ||
12 cl
| of milk | ||
3 |
big eggs | ||
| nutmecy | |||
| salt and white pepper to the mill |
- 1. Display the short pastry on the worktop floured to obtain a thickness of 4 or 5 mm. Provide a flan case buttered, diameter 25 cm approximately and sting the bottom with a fork. Keep rest in a cool place. Peel the onions (snif, snif ...) and slice them thinly.
- 2. Melt the lard in a caserole and add the onions little by little. Then cook them on moderate fire moving them continuously during twenty minutes. Add a bulging soup spoon with flour, mix immediately and cook 2 or 3 minutes.
- 3. Add the fresh cream and the milk. Mix and continue the cooking during 5 minutes approximately until obtaining a well thicken and thick mixture. Take out the casserole of the fire. Break the eggs into a big bowl, salt, pepper and "nutmecying". Beat them in omelet, then incorporate this preparation to the onions puree
- 4. Pour this preparation on the bottom pie and smooth with the back of a spatula. Cook in the oven at 220°C, 20 to 25 minutes. Serve hot or tepid.
You can furnish the over of the pie with thin slats of ham of the Ardennes just serve it.
Potatoes stew of the Ardennes
***
The Givet's onion pie
***
Bacon salad
***
Ripened cheese of Rocroi
***
Butter and sugar pie
