French Onion Pasty with Gruyère Fondue Dip Recipe - Great British Chefs

Ingredients

• 500g of strong bread flour
• 1 pinch of salt
• 130g of unsalted butter, chilled and diced
• 130g of lard, or butter if unavailable
• 1 Freshlay Farms Golden Yolker® egg, beaten for egg wash
• 100g of salted butter
• 8 large white onions, finely sliced
• 1 tbsp of brown sugar
• 1 tbsp of Doves Farm Organic Plain White Flour
• 100ml of white wine
• 500ml of beef stock
• 1 handful of fresh thyme
• 150ml of white wine
• 1 shallot, finely chopped
• 2 garlic cloves, grated
• 1/2 lemon, juiced
• 2 sprigs of fresh thyme, leaves picked
• 150g of Gruyère, grated
• 150g of Emmental, grated
• 150g of brie, rind removed
• 1 tbsp of Doves Farm Organic Cornflour, mixed with 1 teaspoon of water
• fresh thyme
• black pepper