He was born in Lancashire, in northern England, and left school at the age of 17 to become a chef. He’s best known for opening Bibendum restaurant in London, with the late Sir Terence Conran, in ...

This savory onion pie is made with sweet Vidalia onions, eggs, milk, and cheddar cheese, and has a buttery saltine cracker crust. It's also a great vegetarian dish and perfect for brunch and potlucks.

Chill in the fridge for 10 minutes. Mix the cooled onions with the cheese, potato and pepper. Transfer the filling to the lined tray. Roll out the remaining pastry and top the filling.

Blue cheese has a nice bite that contrasts nicely with the sweet onion, but any scraps of leftover cheese can be used. Smoked fish, sausage or prosciutto also may be substituted for the bacon.

While onion slices cool, heat oil in small Dutch oven over medium. Add chopped yellow onion; cook, stirring occasionally, until translucent, about 3 minutes. Increase heat to medium-high, and stir ...

Let cool. In a bowl, combine onions, cheese, potato, 2 eggs, cream, thyme or parsley, cayenne and salt and pepper to taste. Mix together with your fingers.