Pastry:
225g (8 oz.) Flour
110g (4 oz.) Butter
4 tbs Water

Filling;
1 kg (2 lbs.) Onions
30g (1 oz.) Butter
1 tbs. Olive Oil
3 Eggs
175ml (6 oz.) Cream
Grating of fresh Nutmeg
Grating of Black Pepper

You need a 12″ wide by 1″ deep tart tin.
Set the oven to 200 C 400 F Gas 6

First make the pastry either in a food processor or in the traditional way by rubbing in the butter to the flour. Bind it together with the water and wrap it with cling film and leave it to rest for an hour or so.

While it is resting start the filling.
Peel the onions and slice them very thinly. Melt the butter with olive oil in a large pan. Put in the onions and fry these on a gentle heat until they are very soft. You must cover the pan while you do this and check the onions from time to time. Ideally they should not colour. This cooking takes about 30 mts.
Roll out the pastry now so that it lines the tin and then lay over it a layer of tinfoil or cling film. Cover this with some weights, dried beans or lentils are ideal but any weight such as a slightly smaller baking tin will do.
Bake this at the set temperature for 15 mts. and carefully remove the foil or film and weights and put back into the oven for a further 5 to 10 mts to brown gently all over.
At this stage the onions should be soft so tip them into a bowl, beat up the eggs with the cream, add to the onions and then season generously with nutmeg and pepper.
Put the oven temperature down to 160 C 325 F Gas 3.
Pour the onion mixture carefully into the pastry case and cook it at this temperature until set. This will take about 25 to 35 mts.
This is best eaten warm with lots of crisp green salad.