Onions and Eggs Flan
Ingredients for 4 people
  • 10 medium-size onions, in thin slices
  • 4 tablespoons of extra virgin olive oil
  • 4 egg yolks
  • 4 tomatoes, peeled and diced
  • 1 basil bunch, finely shredded
  • 4 tablespoons of Parmigiano Reggiano, grated
  • 1 litre of beef broth
In a large saucepan, lightly fry the onions in extra virgin olive oil. Add the tomatoes and the beef broth. Bring to a boil.

In a bowl, mix the egg yolks with Parmigiano Reggiano. When the onions are cooked, turn off the heat and pour in the egg mixture, stir constantly.

Serve warm (not hot) over toasted bread.

-Parmigiano Reggiano, fromage à pâte dure (Émilie-Romagne, Lombardie)

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