Caramelized Onions in Flaky Pastry

  • 1 cup Coarse breadcrumbs
  • 4 Tbsp Butter
  • 1/4 cup Chopped parsley leaves
  • 2 lbs Small white onion
  • 6 Tbsp Butter
  • 2 Tbsp Sugar
  • 1/4 cup Marsala wine
  • 1/4 cup Beef broth
  • 1 1/4 cup All purpose flour
  • 1/2 pt Salt
  • 6 Tbsp Cold unsalted butter, cut up
  • 2 Tbsp Vegetable shortening
  • 3 Tbsp Cold water
  • Ground pepper, to taste
Caramelized Onions Preparation:

Cook breadcrumbs in the 4 tablespoons of butter until toasted and golden.

Cook onions until crisp/tender in a steamer over simmering water.

Sauté onions in 6 tablespoons of butter for 10 minutes turning to coat all.

Pour in wine and beef broth. Add fresh ground pepper.

Place onion mixture in partially baked crust. Sprinkle with water.

Bake 20 minutes. Let rest 10 minutes before serving.

Flaky Pie Crust Preparation:

Process flour, salt, butter and shortening until consistency of

Add 2 tablespoons of water and process until incorporated. If dough is too dry.

Remove dough from processor and shape into a flattened disc. Cover.

Roll dough large enough to fit into 10 inch quiche or tart pan.

Line chilled pastry with large sheet of aluminum foil and fill with caramelized onions.

Submitted by: Recipe Group Member