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    Onion Tourte

    Recipe Link:

    List of Ingredients

    5 large Eggs
    5 Onions, large, thinly sliced
    1 cup Heavy Cream
    Medium amount Black Pepper
    Medium amount Parsley, fresh, chopped
    1/4 pound Butter, unsalted
    1 Pie Shell, 9"
    1/2 cup Madeira wine


    Cook the onions with the butter in a covered pot over medium heat until brown; stirring every 5 to 7 minutes. Add the Madeira
    and deglaze mixture by scraping the bottom of the pan and then reduce Madeira liquid by a third. Cool the onions completely
    and then mix with the eggs, heavy cream, pepper and parsley. Prick the bottom of the pie shell all over with a folk tine and then
    put in the onion mix. Bake at 400 for 20 minutes or until golden brown -[note: cooking time depends on your oven's heating

    Yield: 8 slices

    Serving suggestions:
    Serve hot or cold. Can be served with a tossed green salad and/or a dollop of sour cream next to the tart and a crip white

    From The Maison Gourmet Kitchen: Recorded On: 4/17/1998




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