Recipe courtesy of Cheryl Smith
Yield:
6 to 8 servings

Ingredients

  • 4 large Bermuda onions, sliced
  • 2 tablespoons vegetable oil
  • 1 tablespoon butter
  • 2 teaspoons fresh thyme, picked
  • 1 1/2 cups heavy cream
  • 4 whole eggs
  • 1/2 teaspoon freshly grated nutmeg
  • Salt and freshly ground pepper
  • 1(9-inch) parbaked pate brisee tart shell

Directions

Saute onions in oil and butter until caramelized and golden brown, then add thyme and a pinch of salt. Remove from pan and allow to cool. In a bowl, add heavy cream, eggs, nutmeg, and onions, season with salt and pepper. Pour mixture into tart shell and bake in a preheated 350 degree oven for 35 to 40 minutes or until center does not jiggle.

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