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This recipe for Onion Tart was provided by Tallyrand.

Born and raised in Plymouth, Tallyrand started his initial training as a chef at Plymouth College of Further Education. It was here that he was to learn his love, his passion for food and the culinary arts. From here he headed to Germany to complete his apprenticeship as Commis de Gardemanger.

Germany gave him his first taste of cooking for the rich and famous, as half way through his first year, along with the Sous Chef and a Chef de Partie, he was whisked off to Cologne to help prepare meals for a political conference, where amongst other dignitaries they cooked for Mr Brehznev, the then powerful Russian leader. This was to prove to be just one of the many celebrities he was to cook for or get to know over the years . . .

If you would like to find out more why not visit Tallyrand's own web site

Ever fancied a cooking holiday? Ever fancied learning
to make bread -

Ingredients for Onion Tart

blind baked pastry case






cream (or milk)



How to make Onion Tart

  • Peel and finely slice the onions.
  • Heat a pan and add a little olive oil.
  • Add the onion and cook gently for 30 minutes until the onion has turned a light golden brown, stirring often. This slow cooking process will caramelise the natural sugars and turn the onion very sweet.
  • Drain if required and place in the pastry case.
  • Lightly whisk the cream and eggs together, season with sea salt, freshly milled pepper and grated nutmeg.
  • Pour over the onions, the mixture should be just below the edge of the pastry case.
  • Place in a pre-heated oven (170ºC) and bake until the egg mixture sets (approximately 20 minutes).

Chef's terminology:

litres   tsp = teaspoon
millelitres   tbs = tablespoon
kilograms   sq = sufficient quantity (add to taste)
grams   pc = piece, meaning a whole one of

Enjoy and bon appetit . . . . .

Recipe from professional
Chef Tallyrand

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