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Serves : 4 / Preparation Time : 10 minutes / Cooking Time : 60 minutes
La Cornue® equipment used

- Château : Gas or electric oven
- Cornufé : Electric oven
Shortcrust pastry
Cévennes sweet onions
1kg to 1.5kg
Fresh thyme
Olive Oil

Place the shortcrust pastry in a tart mould and place in the fridge for 1 hour

Peel and cut the onions into 6 wedges

Place them in a dish, sprinkle with a pinch of sugar, salt and lightly sprinkle with oil

Bake in the oven at 180°C, lower to 160°C when the tips turn brown for 20 to 30 minutes

Leave to cool, taste and adjust the salt if necessary

Place the onions in the pie, add the thyme and bake at 165°C for about 40 minutes

Cut and eat!

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