I’m cleaning out the pantry and getting organised for the Coronavirus lockdown. We also have enough food for months here, but pantry moth and new bulk orders arriving this week mean a big clean out and tidy up. With a pile of old onions looking decidedly seedy, I decided to capitalise on the over abundance of eggs and make an old favourite.
Fry the onions slowly first until they are translucent and soft, then slide them into a pie dish. Whizz the eggs, milk, salt, pepper and a handful of herbs (whatever you have to hand) and pour over the onions. Give a gentle stir so the onions are not all heavy at the bottom of the dish and then pop it into a hot (approx 260 degs) oven for about 40 minutes or until a skewer comes out clean (mine was a little too brown but it was so scrummy!)