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How To Cook Creamy Onion Flan

Creamy onion flan

Pastry made with egg or milk as the binding agent gives the best result in the microwave. Covering the pastry with absorbent paper and a plate ensures that all the moisture is absorbed and the pastry stays crisp.


  • 100g (4 oz) whole wheat flour

  • Pinch of salt

  • 50g (2 oz) sunflower margarine or white vegetable fat and butter mixed

  • 1 egg, beaten, plus a little milk or 30-45ml (2-3 tbsp) milk and soya milk

  • For the filling

  • 15ml (1 tbsp) sunflower oil

  • 225 (8 oz) onions, finely chopped

  • 1 egg

  • 30ml (2 tbsp) soured cream, cream cheese or thick yogurt

  • 30ml (2 tbsp) chopped fresh parsley

  • Pinch of grated nutmeg

  • Salt and black pepper


  1. Mix the flour and salt together in a bowl, then rub in the margarine or fat and butter until the mixture resembles fine bread crumbs. Mix in the egg to form a smooth dough, adding a little milk if necessary. Alternatively use all milk or soya milk. Cover and leave to rest in a cool place for 15 minutes.

  2. Roll out the pastry and line a 20cm (8 in) flan dish. Prick the sides and base with a fork. Cover with absorbent paper and a plate and cook for 5 minutes, 600W (4 minutes, 700W; 6 minutes, 500W), giving the dish a quarter turn every 11/2 minute. Uncover and leave to cool.

  3. For the filling, put the oil in a medium dish and cook for 1 minute, 600W (30 seconds, 700W; 1 minute, 500W). stir in the onions and cook for 3 minutes, 600W (21/2 minutes, 700W; 31/2 minutes, 500W), stirring once or twice.

  4. Cool slightly, then beat in the egg, soured cream, parsley and nutmeg. Season to taste with salt and pepper.

  5. Pour the filling into the pastry case and cook for 21/2 minutes, 600W (2 minutes, 700W; 3 minutes, 500W) until just set.

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