Mix to together 1 regular pack of butter (cut it out into cubes first) with about 3/4 cups of flour until it forms a bread crumb like consistency.

Now it add a handful of shredded cheddar, and add cold water, one tsp at a time until it forms a workable dough. Now wrap it in cling film and refrigerate it for about 30 minutes.

Cook finely sliced onions in hot oil over medium-high heat, stirring often, 15 to 20 minutes or until onions are caramel colored.

You can add a pinch of salt and sugar to fasten the caramalisation process. Remove from heat. Stir in some herbs for extra flavour.

Preheat oven to 200 degrees.

Roll out the dough onto a greased pie dish. Place butter paper on top, and baking weights (or rajma, coffee beans, etc). Bake for 10 minutes.

Remove the pulses and bake again for another 10 minutes. Take it out and let it cool.

Spread the onion filling in the shell.

Beat eggs in a bowl. Add a dash of cream, and cheese to it. Pour this mixture on top of the onion filling.

Bake in a oven preheated to 180 degrees for about 50 minutes. Once it done, let it stand for about 10-15 minutes before you dig in. Nothing like a burnt mouth to ruin a good meal.