Ingredients
| 150g | Butter (unsalted) |
| 8 | Onions (sliced) |
| 1 sprig | Rosemary (chopped) |
| 8 | Egg yolks |
| 500 ml | Double cream |
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Method
1. Sweat the onions down without colouring until totally collapsed.
2. Add the rosemary cook for a few minutes then remove from the heat & allow to cool.
3. Whisk the egg yolks with the cream & fold through the cooled onions.
4. Adjust the seasoning.
5. Fill a pre-cooked tart case & cook in an oven at 150ºC for about 30-40 mins until almost set.
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