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Onion Cheese Tart Recipe
|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)|
Serving size: Complete recipe
Calories 2310 Calories from Fat 1213
% Daily Value*
Total Fat 137 g210.2%
Saturated Fat 70.5 g352.7%
Trans Fat 0 g
Cholesterol 252.7 mg
Sodium 3206 mg133.6%
Total Carbohydrates 221 g73.7%
Dietary Fiber 18.5 g74.1%
Sugars 38.4 g
Protein 57 g113.3%
Vitamin A 99.4% Vitamin C 170.5%
Calcium 128.8% Iron 42.4%
*Based on a 2000 Calorie diet
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.