Simple Bacon and Onion Flan Recipe (From Scratch)

A Simple, Honest Dinner Idea

Savory baked dishes like this don't need to be complicated. If you've got basic pantry staples flour, butter, milk, a couple of onions, and bacon—you can pull this flan together in an hour. The contrast between the flaky dough, rich sauce, and crisp bacon makes it well worth the small effort.

Key Recipe Info

• Total Time: 1 Hour

• Servings: 6

Ingredients You'll Need

Pastry Base

• 9 oz flour

• 3 ½ oz cold butter (or margarine)

• 3 ½ oz cold water

• 1 pinch of salt

Sauce & Filling

• 9 oz onions, chopped fine

• 3 ½ oz lean smoked bacon, chopped into thin strips

• ¼ cup butter

• 2 oz flour

• 2 cups milk

• 2 egg yolks

• Salt, pepper, and ground nutmeg

How to Make It

1. Get the dough ready: Combine the flour, salt, cold butter, and water in a bowl. Bring it together quickly with your hands just until a dough forms. Stop mixing as soon as it holds—working it too much makes the cooked crust tough.

2. Cook down the onions: Heat a splash of oil or a little butter in a skillet. Add the onions and cook over medium heat until soft and lightly browned. Move them to a small bowl for now.

3. Make your white sauce: Melt the ¼ cup butter in a small pot over medium-low heat. Stir in the 2 oz flour and cook for about a minute (don't let it turn brown). Slowly pour in the milk while whisking constantly—this keeps lumps from forming. Add a pinch of salt and pepper, then let it simmer gently until thick.

4. Combine: Take the sauce pan off the burner. Quickly whisk in the egg yolks, then fold in the warm onions. Give it a taste and add a little more salt if needed.

5. Prep the bacon: Toss the bacon strips into your skillet and cook them gently on low heat until they look translucent and tender.

6. Assemble: Roll out the pastry dough and fit it neatly into a flan pan or pie dish. Pour the onion sauce into the shell until it fills about half the depth. Arrange the bacon pieces evenly across the top.

7. Bake: Put it in a 410°F oven for 20 to 25 minutes. The edges should look golden and the middle set.

8. Serve: Dust a light pinch of nutmeg over the top right when it comes out of the oven. Cut into slices while hot.

Practical Tip If your kitchen is warm and the dough feels sticky while you're working with it, wrap it up and toss it in the fridge for 10 or 15 minutes before rolling it out. Keeping the butter cold is what gives you those flaky layers.