rust or your favorite crust recipe. On a lightly floured surface
10 1/2-inch tart pan with removable bottom (or
Prepare a 9-inch-diameter tart pan with cooking spray.
For the tart dough:
Mix the flour,
nto 10\" quiche or tart pan. (Tart pan with removable bottom makes
ransfer to a 12-inch tart pan with a removable fluted
it into a 9 inch tart pan.
Trim edge and
o line a 10-inch tart pan.
Prick the pastry
Preheat oven to 400*F.
Melt the butter in a 9-10 inch ovenproof frying pan (cast iron is great) over medium heat. Add the thyme and onion and cook for 5 minutes. Spread out evenly in the pan.
Place the potato, oil, cheeses, salt and pepper in a bowl and toss to combine.
Top the onion with the potato mixture, spreading out evenly over the onions, and bake for 45 minutes or until golden brown and cooked through. Turn upside down to serve.
Note: For an extra cheesy tart, double the amount of mozzarella.
Prepare California Dip by mixing the sour cream and onion soup mix together and chill for 1 hour to let the flavors meld.
Preheat oven to 350.
In medium bowl, combine 1 cup California dip, eggs, and cheese.
Pour into pastry shell; sprinkle with caraway seeds.
Bake 30 minutes or until tart tests done; serve warm.
ff the pan, leaving the onion tart on the serving dish. Serve
rowned, about 5 minutes. Add onion and saute on low heat
Preheat oven to 450\u00b0.
In shallow baking pan, thoroughly blend all ingredients except potatoes.
(It is possible to do these with less oil and margarine than the recipe calls for.
I use only enough to coat the bottom of the pan I'm using.)
Add potatoes and turn to coat.
Bake, turning occasionally, 60 minutes (usually less) or until potatoes are tender and golden brown.
Garnish, if desired, with parsley.
Makes about 8 servings.
Preheat oven to 375\u00b0.
In saucepan bring water to boil; stir in onion-mushroom recipe soup mix and simmer, covered, 5 minutes. Stir in flour blended with cream and Worcestershire sauce. Bring just to the boiling point, then simmer, stirring constantly until sauce is thickened, about 5 minutes.
Stir in cheese until melted.
utter over medium heat; add onion, leek, shallots, sugar, nutmeg, pepper
Preheat oven to 375 degrees F (190 degrees C.)
In a large heavy skillet, saute butter and diced Vidalia onion. Cook until lightly caramelized. Remove from heat and whisk in sour cream. Slowly whisk in evaporated milk. Whisk in dry soup mix until completely incorporated. Whisk in eggs. Mix in the shredded cheese until blended. Spoon mixture into an unbaked pastry. Place pie on a cookie sheet and place into oven.
Bake in preheated oven 40 to 45 minutes; or until a knife inserted comes out clean. Let stand 10 to 15 minutes.
nions and garlic.
put onion and garlic in shallow frying
Preheat oven to 375\u00b0.
In saucepan, bring water to a boil; stir in onion-mushroom recipe soup mix.
Simmer, covered, for 5 minutes.
Stir in flour, blended with cream and Worcestershire sauce.
Bring just to the boiling point, then simmer, stirring constantly, until sauce is thickened, about 5 minutes.
Stir in cheese until melted.
In a 2-quart casserole, arrange broccoli; top with cheese sauce, then bread crumbs and butter pats.
Bake for 15 minutes, or until heated through.
Makes 6 servings.
he diagonal and serve with onion marmalade. ( Recipe Below).
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Balsamic
ormal-sized pie tin or tart plate with butter.
In