Back home, we like onions. I never run out. And sometimes, when the fridge is empty, I don’t have any vegetables left! But I don’t even need that excuse to make this cake 🙂
I made it in the tray mould, and cut it in 4 portions, because we are big gourmets !
For 4 (or 6) :
1 case of olive oil
1 case of skimmed milk powder
80g of flour
20g of cornstarch
400 ml skimmed milk
50g light grated cheese
Peel the onions and chop them in a food processor.
In a frying pan, mix the spoonful of oil with 1 case of hot water, then cook the chopped onions on low heat for about 20 minutes.
In a cul de poule, whisk the eggs, then add the powdered milk. Sift the flour over the preparation, whisk well.
Add the milk as you go along, whisking constantly.
Finally, add the cooked onions and then the cheese. Season to taste.
When the mixture is homogeneous, pour into a buttered and floured muffin tin or a silicone mould (max 24cm diameter).
Bake in an oven preheated to 180° and bake for 30 minutes.