Recipes Included On This Page Onion Souffle Onion Tart with Three Cheeses Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Onion Souffle Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Volume 9-05 May 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 small onions 3/4 cup milk 1/4 cup coffee cream 4 teaspoons butter 4 teaspoons flour 1/2 teaspoon salt 1 dash black pepper 3 eggs Peel onions and drop into boiling, salted water. Cook gently until tender. Drain, chop fine and puree. Make a cream sauce of the milk, coffee cream, butter, flour and seasonings. Add pureed onions and the well beaten egg yolks. Fold in the stiffly beaten white gently. Turn carefully into a well buttered casserole and bake for 45 minutes in a 325 degree oven. Serve immediately. Randy Rigg Contributed to the FareShare Gazette by Jim in response to a request; 1 May 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 253 Calories; 12g Fat (43.7% calories from fat); 11g Protein; 25g Carbohydrate; 4g Dietary Fiber; 234mg Cholesterol; 514mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 3 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat. * Exported from MasterCook * Onion Tart with Three Cheeses Recipe By :The Best of Seasons by Judy Schultz Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-05 May 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 9 inch pie shell -- (22 cm) 2 tablespoons butter -- (30 mL) 3 large onions -- thinly sliced 3 large eggs 1 1/2 cups milk -- (375 mL) 1/4 teaspoon freshly grated nutmeg -- (1 mL) Salt and pepper to taste 1/4 pound Cheddar cheese, diced -- (125 g) 1/2 pound Gruyere cheese, diced -- (250 g) 1/2 cup freshly grated Parmesan cheese -- (125 mL) Preheat oven to 350F (180C). Melt butter in a large frying pan. Add the onions and cook until soft but not brown. Drain on paper towels to get rid of excess moisture (this is an important step). Beat the eggs, milk and nutmeg together. Season with salt and pepper. Spread the onions evenly into the pie shell. Pour the egg/milk mixture over the onions. Distribute the diced cheeses over the top and sprinkle with the grated Parmesan. Bake 35 to 45 minutes until filling is set and top is golden. Let cool slightly before cutting. Author's notes: For the last picnic of the year, this onion tart is as good cold as it is hot. Use a frozen pie shell to save time. This recipe is even better with puff pastry. Roll 1/8-inch (3mm) thick; coat pie pan with 1 tablespoon (15 mL) of butter then fit the pastry into it. Trim excess and chill crust at least 30 minutes before filling. Continue as above. From The Best of Seasons by Judy Schultz; 1989; Red Deer College Press. ISBN 0-88995-049-0 MC format by Hallie. Hallie's notes: As usual when I made this I tampered with the recipe a fair bit. I diced about 3 rashers of bacon and sliced 3 large mushrooms which I sautéed before cooking the onions. Once the onions were cooked I added the bacon and mushrooms back to the pan and mixed it all together. When I cooked the onions I added 3 large crushed garlic cloves for flavour, removing them before putting the onions into the pie shell. I also added a good shake of hot jalapeno pepper sauce to the mix. My onions were extra large, I guess, not just large and I ended up with enough filling that I had to use a 12-inch pie pan. Of course the alternative would have been to use two 9-inch pie shells which would probably have worked out better as the one I did use was full to overflowing when I put it into the oven but fortunately didn't spill once on the rack. I used two Vidalia and one yellow onion for a flavour mix. Contributed to the FareShare Gazette by Hallie; 6 May 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 197 Calories; 12g Fat (56.3% calories from fat); 6g Protein; 16g Carbohydrate; 1g Dietary Fiber; 93mg Cholesterol; 225mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat.

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