Onion Flan for Thermomix Fans

Don’t try this unless you are prepared to receive job offers from professional kitchens and proposals of marriage  — all who taste it will fall in love. Guaranteed.
I have a preference for those recipes that make full use of the Thermomix’s multiple abilities. I have developed this flan recipe for like-minded Bimby fans who seek out opportunities to play with the machine and maximize its potential. See how many times you can use your Thermomix while preparing this Onion Flan recipe AND the ingredients that comprise it!

Onion Flan for Thermomix Fans
This is a three stage recipe: pastry, filling, and topping. Three sets of ingredients and three methods. It is helpful to read through the entire recipe before beginning. Quantities shown are for one extra large flan (31cm).   (“Party size” quantities for two medium sized flans are shown in parentheses.)

Onion Flan for Thermomix Fans
Another way to enjoy the all time favourite Thermomix Onion Jam. Featured in Dani Valent's "In The Mix 1" and in every Thermomix lover's kitchen...
Cuisine: Thermomix
Recipe type: Condiments
Pastry Ingredients
  • 100 g. (3.5 oz) wheat kernels (150 g./5.3 oz) (see note #1 below)
  • 100 g. (3.5 oz) white flour (150 g./5.3 oz)
  • 50 g. (1.8 oz) grated cheddar (75 g./2.6 oz) (I prefer aged cheddar)
  • 70 g. (2.5 oz) chilled unsalted butter in small pieces (100 g./3.5 oz) (make your own!)
  • ¼ tsp. salt (¼ tsp)
  • 50 g. (1.8 oz) cold water (50 g. - 75 g./1.8 oz-2.6 oz)
Filling ingredients
  • 400 g. (14 oz) Odette's Onions (600 g./21.2 oz)
  • 200 g. (7 oz) cream cheese/yogurt cheese (300 g./10.5 oz) (make your own)
  • 3 eggs (4 eggs)
  • 50 g. (1.8 oz) milk or cream (75 g./ 2.6 oz)
  • 10 g. (0.4 oz) grated parmesan cheese (15 g./0.5 oz)
  • sprinkle of fresh ground pepper
  • sprinkle of caraway seeds (see note #2 below)
Topping Ingredients
  • 50 g. (1.8 oz) swiss gruyere, cubed (75 g./2.6 oz)
  • 100 g. (3.5 oz) cheddar, cubed (150 g./5.3 oz) (I prefer white, aged)
  • 20 g. (0.7 oz) grated or shaved parmesan (30 g./1 oz)
  • handful Italian olives, pitted and coarsely chopped
Pastry Method
  1. Grind/Mill wheat kernels for 30 seconds/speed 8 to make full wheat flour.
  2. Add white flour, chilled butter, salt, cheese to bowl with fresh-milled flour.
  3. Process 10 seconds/speed 6 while adding cold water through hole in lid.
  4. Knead for 20 seconds/interval speed to form dough.
  5. Turn out, form into ball, cover in plastic wrap and set in fridge to chill for at least 15 minutes. Set oven to pre-heat at 195°C or 395° F
Filling Method
  1. Lightly grease a flan pan (or two)
  2. Roll out dough with rolling pin (on Silicone baking mat if you have one)
  3. Place pastry dough in pan and prick with a fork
  4. Bake in preheated oven for 10 minutes only (!)
  5. Remove pastry crust from oven and spread with onions
  6. Reduce oven temperature to 190°C or 375°F
  7. Process cream cheese, eggs, milk/cream, parmesan cheese for 6 seconds/speed 5 to blend
  8. Pour filling from Thermomix bowl over the onion base
  9. Sprinkle with pepper and caraway seeds.
Topping Method
  1. Grate cheeses for 5 seconds/speed 5
  2. Distribute cheese over top of flan(s)
  3. Sprinkle olives over top
  4. Bake at 190° C or 375° F for approximately 30-45 minutes.
note about serving this flan to a crowd: this recipe is popular with everyone everyone (except vegans!) and has become a much requested party recipe. It works well as a finger food if you prepare in advance andI've posted a little video tip on the SuperKitchenMachine facebook page to help prepare the dish for serving to a large group.
note about milling flour: Instead of milling your own flour, you can simply begin with an equal amount of regular flour. I prefer to mill a small amount from scratch because it is SO easy to do so with Thermomix and it enhances the flavour and aroma of this crust SO much! (My preference is a blend of freshly milled flour combined with regular flour, but you can do as you wish. )
note about caraway seeds: If you are fond of caraway seeds, add a heavy sprinkle. If you don't like caraway seeds, simply omit.


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See 19 comments from people who cook with Thermomix:

  1. Thermomixer December 21, 2009 at 9:57 pm #

    OMG TMB – I am in enough trouble now – just come back from doing 8 hours in the local restaurant helping prep for service and MrsT is so jealous. Better not try it ;)

    Only joking – will give it a go. You know I like caramelised onions.

  2. A Canadian Foodie December 22, 2009 at 4:26 am #

    Your experience with cookbooks and cooking and writing – and now, your new tool: “slideos” are all exceptional! This looks outstanding. I wondered, as I watched the video, how it puffed up without eggs, which compelled me to read the instructions. Sounds lovely, and I will be trying this one out, too… maybe for Christmas morning brunch! Did you find the yogurt cheese too tart compared to cream cheese – or that the tartness added depth?
    PS: No such thing as Goat’s Milk anywhere in Edmonton. None. Nada. I am SO disappointed. So, now my search will be to the goat cheese farmers in the area I know… but, they are “goat cheese farmers”… milk might not be easy to get from them, either.
    I am so impressed with the work you are doing here. BRAVO!

  3. Gretchen January 1, 2010 at 5:01 pm #

    This recipe is to die for.

    You are doing wonders on this site. Well done.


  4. ThermomixBlogger Helene January 2, 2010 at 2:55 pm #

    Thanks Gretchen — always nice to have you drop by for a visit! Thanks so much for your positive comments : )

    Yes, the site changes a little bit each day, so I hope to see you here again soon…

  5. Donella December 19, 2010 at 3:12 am #

    I’m new to the world of thermomix but love the look of this recipe and can’t wait to try it – what size flan pan is it? I have a 24cm one…

  6. ThermomixBlogger Helene December 19, 2010 at 12:15 pm #

    Hi Donella — welcome to the world of Thermomix! (Thanks for you question — I have now added this info in the recipe above.) The flan pan I use most often for this recipe is about 31cm across, with edges 5cm. If your 24cm pan is taller, it should work fine. Otherwise, I recommend you find some other little pan to take the extra ingredients.

    It’s important to note that not all Thermomix recipes are easily adjustable for volume. For example: if using less quantity of ingredients, without adjusting your the timing accordingly, it can happen that the ingredients become overprocessed. Depending on the recipe, this may or may not be a problem. Until you are familiar with the super kitchen machine and it’s recipes, I recommend you stick to the recommended quantities and try to accommodate with your baking pans instead. (Hope this helps!)

  7. Nora March 20, 2012 at 12:41 pm #

    Helene, I’ve just made your onion tart and it is absolutely fabulous! I love the crispiness of the base, the sweetness of the onion and the melted cheese on top is just yum. Thanks for this great recipe!

  8. ThermomixBlogger Helene March 20, 2012 at 5:38 pm #

    Awww Nora … thank you! I’m so glad you tried it and loved it. And that you came back here to comment. It’s an extreme comfort food for those of us who love cheesy, salty, toasty, nutty rich foods…

  9. Norma June 24, 2012 at 4:05 am #

    Helene we have just finished eating your onion tart and it is absolutely delicious. I had my Thermomix delivered on Wednesday but had been researching recipes for 2 months since I first heard of this amazing machine. Your recipe was one that I chose and saved on home screen on my iPad. Wow what an amazing find!!! The pastry is so crisp and tasty and the filling superb. This will be a regular for us and would be great as part of a buffet style meal for family and friends. Also great picnic food. Thank you so much for this wonderful flan. You are a star!!!!

  10. ThermomixBlogger Helene June 25, 2012 at 1:35 pm #

    Wow, you did this Onion Jam Flan in the first few days of receiving your Thermomix?!? I am impressed — that’s adventurous! Woohoo hoo, you are well on your way Norma, to having the time of your life with this fun, surprising, and empowering machine. I know, I know “empowering” is a bit of an overused word but it’s all true. Thermomix DOES inspire and empower us to do so much more than we ever did before. Thanks so much for using my recipe as inspiration and for jumping in with both feet on this culinary adventure we all share. Happy mixing ;-)

  11. Anne January 6, 2014 at 12:33 am #

    This recipe is exceptional! Easily one of the best things I have ever made. I salivate even thinking about the onion jam.
    Thank you so much for sharing. I have sent the link to anyone I know who has a thermomix.

  12. ThermomixBlogger Helene January 13, 2014 at 1:00 am #

    Thanks SO much for taking time to share this Anne — you made my day!


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