13354 Serves 6 to 8 Wed Aug 06 08:29:00 -0700 2008 Wed Jul 08 16:18:09 -0700 2009 Licensed http://www.chow.com/recipes/13354 Wed, 08 Jul 2009 23:18:09 GMT

Preheat oven to 350° F.

The success of this dish depends on the quantity of onions and the slow cooking. Use at least 3 pounds of thinly, almost transparently, sliced onions and cook them at least 45 minutes before finishing the tart.

In a 12-inch skillet, melt the butter over low heat. Add the onions, cover, and cook, stirring occasionally, for 35 minutes over very low heat. Remove the cover and cook, stirring, over low heat until the onions start to turn golden and are almost a puree. The onions should be golden; they must not brown. Season with salt and pepper. Remove from the heat and cool 10 minutes.

Lightly butter a 10-inch quiche dish or cake pan. In a small bowl, combine the eggs and milk and stir into the onion mixture. Pour into the prepared baking dish and sprinkle with cheese. Bake 25 to 30 minutes or until set.

Can be prepared for baking the day before. Onions can be frozen.

]]> http://www.chow.com Terence Janericco 53 Starter 54 6 large Spanish onions

]]> 6 tablespoons butter

]]> 305 salt and pepper to taste

]]> 2 eggs, lightly beaten

]]> 1 cup milk

]]> ½ cup grated Gruyere or Muenster cheese

]]>