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1
Preheat the oven to 325.
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2
Butter four 1/2-cup ramekins and set them in a baking dish that holds them snugly.
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3
In a large saucepan, melt the butter.
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4
Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, about 10 minutes.
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5
Add the water and bring to a boil.
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6
Cover and simmer over moderately low heat until the onion is very tender, about 25 minutes.
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7
Uncover and boil over high heat until any excess liquid has evaporated, about 2 minutes.
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8
Set a food mill fitted with the fine disk over a medium bowl.
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9
Transfer the onion mixture to the mill and puree.
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10
Whisk the eggs, cream, salt and pepper into the puree.
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11
Pour the onion custard into the prepared ramekins.
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12
Add enough tepid water to the baking dish to reach halfway up the sides of the ramekins.
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13
Bake the flans for 35 minutes, or until almost firm but still slightly loose in the center; if the water in the baking dish simmers, add a few ice cubes to cool it down.
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14
In a medium saucepan, heat the olive oil.
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15
Add the onion and garlic and cook over moderate heat, stirring, until fragrant, about 2 minutes.
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16
Add the tomatoes, thyme and oregano sprigs and salt and pepper, cover and cook over moderate heat for 10 minutes.
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17
Set a food mill fitted with the coarse disk over a medium bowl.
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18
Add the tomato sauce and work it through the mill.
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19
Transfer the tomato sauce to a small saucepan and keep warm.
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20
Remove the ramekins from the water bath and wipe the bottoms and sides dry.
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21
Run a small, sharp knife around each flan to loosen it, then invert the flans onto plates.
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22
Spoon the tomato sauce around the flans and sprinkle with the chives.
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23
Serve right away.
