Serves: 6
Total Calories: 366

Rich Pastry for 10-inch Pie:
1 1/4 cups flour
1/2 teaspoon salt
7 tablespoons butter cold, thinly sliced
3 tablespoons water cold
* See note below.
* Part two.
1/4 cup butter or margarine
6 cups onions coarsely chopped (5 to 6 medium-large onions)
2 cloves garlic minced
1 tablespoon flour
1/4 teaspoon nutmeg ground
Salt and white pepper to taste
4 eggs yolk lightly beaten
1 1/3 cups half and half

* Mix flour and salt in a bowl. With pastry blender cut in butter until mixture resembles coarse crumbs. Stir in water until mixture cleans sides of bowl form into a ball, cover with plastic, and refrigerate for 30 minutes. On a lightly floured surface roll pastry 1/8 -inch thick. Fit into 10-inch pie plate prepare for baking Bake in preheated 425° F oven for 10 minutes. Cool on rack before filling. Reduce oven temperature to 350° F. Filling:
*Melt butter or margarine in large skillet and add onions and garlic stir to coat well. Cook, stirring, over fairly high heat about 15 minutes until limp and golden, but not browned. Most of the liquid should be absorbed. Remove from heat and stir in flour, nutmeg, and salt and pepper to taste until well blended. Combine egg yolks and half-and-half blend into onion mixture. Pour into pie shell and bake for 50 to 60 minutes until set and top is golden brown. Cover lightly with foil if top browns too quickly. Cool for 5 minutes serve in wedges.

Nutritional Facts:

Serves: 6
Total Calories: 366
Calories from Fat: 254

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