FRIJE

Instructions

• 1.   Preheat your oven to 220°C (425°F).
  Peel and slice the onions into rounds (max 0.5/1 cm) or thin strips, according to your preference.
• 2.   Place the eggs in a small saucepan, add enough water to cover them, and bring to a boil for 8 minutes.
• 3.   Option 1 ALL IN THE OVEN:
  Grease (preferably with olive oil) a tart pan and sprinkle the bottom with sugar (or honey). Place the bouquet garni on top, rubbing it with your hands.
  Arrange the onion slices in a rosette pattern, slightly overlapping them. Season with salt and pepper.
  Bake for 10 to 15 minutes, until the onions are slightly translucent and golden. Remove from the oven and let cool.
• 4.   Option 2 STOVETOP + OVEN:
  Cook the onions in a drizzle of oil in an oven-safe skillet until they are slightly translucent and golden. Add the sugar or honey and let it caramelize.
  Season with salt and pepper, mix, and add the bouquet garni. Remove from heat and let cool.
• 5.   While the onions are cooking, drain and peel the eggs, then quarter them into a salad bowl.
• 6.   Place a few slices of goat cheese log on top of the onions, then cover with the pie crust. Gently pinch the edges onto the pan or skillet to seal the crust.
  Bake for 10 to 15 minutes, until the crust is well cooked and golden.
• 7.   Just before serving, place the salad mixture in the bowl with the eggs and season with a drizzle of olive oil and vinegar of your choice. Season with salt and pepper.
• 8.   Serve by placing a spoonful of fresh goat cheese (with chili, for example! or goat yogurt) on each slice and garnish with pumpkin seeds.

Nutritional information *