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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

ONION PIE

serves 6

For the pastry:
2 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup Crisco shortening
1 1/2 cups milk

For the filling:
3 pounds thinly sliced onions
1 stick unsalted butter, plus more for the top of the tart
9 eggs
2 cups milk
2 teaspoons salt
freshly grated nutmeg

To make pastry:
Combine dry ingredients in a medium bowl. Cut in Crisco until mixture resembles a coarse meal. Stir in milk with a fork until dough forms. Knead 3 times. Gather into a ball, wrap in plastic, and chill at least 1 hour.
Preheat oven to 375 degrees. On a floured surface, roll out dough into a large rectangle.
Press into 9x13-inch baking pan and prick with a fork.
Bake 10 minutes.
In a large skillet, melt 1 stick butter over medium-low heat. Add onions; cook, covered, until tender but not brown, about 25 minutes. Remove from heat, cool slightly, and place in crust.
Preheat oven to 450 degrees.
Beat eggs with milk and salt. Pour slowly over onions. Sprinkle with nutmeg and dot with butter.
Brown 10 minutes. Reduce heat to 350 degrees and bake until custard is set, about 30 minutes.


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