Sage and Onion Tart
|Milk||3⁄4 Cup (12 tbs)|
|Egg/3/4 cup prepared egg substitute||3 Large|
|Dry mustard||1 Teaspoon|
|Yellow onions||1 Pound, peeled and ringed (3 Large Ones)|
|Butter/Low-cholesterol margarine||2 Tablespoon|
|Dry vermouth/Dry sherry||2 Tablespoon|
|Minced sage leaves/1/2 teaspoon ground sage||1⁄2 Tablespoon (Very Finely Minced Fresh Sage Leaves Preferable)|
|9 inch baked pie shell||1 , baked until golden but not browned and then cooled|
|Grated parmesan cheese||2 Tablespoon|
Beat together the milk, eggs, and dry mustard.
Let the mixture stand until the bubbles subside, about 15 minutes.
In a large skillet, stir-fry the onions in the butter over low heat until the rings are separate.
Add the sherry or vermouth, and continue to sweat the onions over very low heat, stirring occasionally, until they are quite tender but not brown, about 20 minutes.
If necessary, add more sherry.
Distribute the sage evenly among the onion rings.
Preheat the oven to 375° F.
Put the onions into the partly cooked pastry shell and carefully pour the egg mixture over the rings.
Sprinkle with the grated cheese and paprika.
Bake the tart on the middle shelf of the oven for 25 minutes, or until the filling is set.
If you use an egg substitute, it may take 5 minutes longer to set.