Onion Cheese Tart
|Pie crust pastry||1 (Use 9 Inch Size)|
|Onions||4 Medium, thinly sliced|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Minced parsley||2 Tablespoon|
|Light cream||1⁄2 Cup (8 tbs)|
|Grated swiss cheese||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Heat oven to 450 degrees.
Line a 9-inch pie pan with pastry.
Simmer sliced onions in chicken stock, covered, 10 minutes.
Drain, saving stock.
Spread onions on paper towelling to dry.
Spread them evenly in the bottom of pastry-lined pan.
Sprinkle with parsley.
Melt 1 tbsp.butter in saucepan.
Sprinkle in flour, salt, pepper, nutmeg and cayenne.
Let bubble up.
Remove from heat and stir in stock saved from cooking onions and cream all at once.
Add Swiss cheese and half of Parmesan cheese.
Return to moderate heat and cook and stir until cheese is com-pletely melted and sauce is smooth.
Spoon over onions, spreading evenly.
Sprinkle with remaining Parmesan cheese, sprinkle lightly with paprika and dot with 1 tbsp.butter.
Bake at 450 degrees 10 minutes, reduce oven temperature to 350 degrees and bake about 15 minutes more or until crust and top of pie are well browned.