• Short crust pastry
• 500 gm onions
• 50 gm butter
• salt and pepper
• 3 large eggs
• 1 tub of light sour cream
• 1/2 tsp caraway seeds

Prepare the pastry pie shell and set aside in a cool place while you prepare the filling. Peel and slice the onions and place them in a pan with the butter. Cover and cook gently for 15-20 mins. Remove the lid and cook quickly until browned. Remove from the heat. Lightly mix the eggs and sour cream and stir into the onions and seasonings. Pour the filling into the base and cook in a moderate oven for 40-45 mins.

• 150g good quality dark chocolate (chopped)
• 1 c flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 125 g butter
• 1/2 sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1/2 c icing sugar

Melt the chocolate in short bursts in the microwave or over a double boiler until smooth and set aside. Sift the flour, baking soda and salt. Beat the softened butter with an electric beater until very fluffy, then add the sugars and beat well. Add the egg and vanilla and beat again. Add the melted chocolate until just mixed.
Chill the dough for an hour, before shaping it into walnut size pieces. Roll the balls in icing sugar to coat well and put them on an oven tray allowing room for spreading. During cooking the dough will expand leaving white sugary crinkles. Bake for 10-12 mins at 180 C.