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.
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.Servings: