1 large onion, thinly sliced
250g/9oz plain flour, sifted, plus extra for dusting
salt and freshly ground black pepper
whole nutmeg, for grating
½ tsp salt
2 tbsp sunflower oil
250g/9oz full-fat crème fraîche
250g/9oz Emmental or Gruyère, or a mixture, grated
160g/5½oz smoked bacon lardons