Ingredients
- 1/2 CUP (1 STICK) BUTTER
- 3 LARGE SPANISH ONIONS, CUT INTO HALF MOONS AND SLICED THIN.
- 3 TABLESPOONS FLOUR
- 1/4 CUP HOT LIGHT CREAM
- 1/4 CUP HOT MILK
- 2 LARGE EGGS, BEATEN
- 1/8 TEASPOON NUTMEG
- 2 TABLESPOONS GRATED PARMESAN AND ROMANO MIX
- 1/4 TEASPOON SALT
- 1/8 TEASPOON PEPPER
- 1 BAKED (9 INCH) PIE SHELL
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BELGIAN ONION PIE
Time: 15 minutes prep, 40 minutes cook
Servings: 10
Directions
- PREHEAT OVEN TO 400 DEGREES.
- HEAT BUTTER UNTIL FOAMY IN A LARGE FRYING PAN.
- ADD ONIONS AND SAUTE UNTIL LIMP.
- COVER AND COOK FOR 5 MINUTES
- MIX IN FLOUR; THEN ADD CREAM AND MILK.
- REMOVE FROM HEAT AND COOL SLIGHTLY.
- ADD EGGS, NUTMEG, PARMESAN AND ROMANO CHEESE MIX, SALT, AND PEPPER.
- POUR INTO A BAKED PIE SHELL.
- BAKE FOR 30-40 MINUTES, UNTIL BROWN AND CENTER IS SET.
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