Onion Tart - cooking recipe

Ingredients

2 lbs onions, thinly sliced
2 tablespoons butter
2 tablespoons olive oil
1/4 cup sun-dried tomato packed in oil
salt, to taste
rosemary or thyme, to taste
1 pie crust

Preparation

Melt butter and olive oil together in a skillet. Add onions, tomatoes and herbs, and cook, uncovered and stirring occasionally for 30 minutes, until the onions are soft, juicy and a bit caramelized. Season well with salt.
Meanwhile, preheat the oven to 375 degrees. Roll out the pie crust on a floured surface to a 14 inch circle. Spread the onions on the dough, leaving a 1.5 inch border all around. You can trim the border, but I like it looking more rustic. Fold the border over the onions, brush it with egg wash if desired, and cook for about 50 minutes, until the bottom of the crust is well browned. Let it cool completely on a rack.
This tart tastes twice as good at room temperature, and especially the next day, when the flavors have the chance to meld. So please try to be patient -- it will be difficult!