Ingredients
(This recipe is for one which should serve 4 to 6 as an entrée)
1 large or 2 small onions, roughly chopped
1 Tbsp butter
I Tbsp olive oil
1 tsp salt
1 Tbsp sugar
1 unbaked pie shell ( purchased or homemade - You’re Grown – Now You Can Cook page 63)
1 cup Gruyere cheese, grated (about ¼ lb)
1 cup cooked ham, chopped in small cubes
3 eggs
1 cup heavy cream
1 tsp salt
¼ tsp pepper
Nutmeg to grate or sprinkle on top – just a pinch
Directions
In a heavy pan or Dutch oven, heat butter and oil over very low heat.
Add onions, salt, and sugar and stir.
Cover the pot and cook over low heat about 15 minutes stirring twice. The onions should sweat out lots of liquid.
Uncover and continue cooking over low heat stirring about every 15 minutes until onions are light golden brown, about an hour.
Remove from heat and cool. You can do this the day before and store onions in the fridge.
Preheat oven to 375 degrees.
Sprinkle cheese in an unbaked pie shell, top with ham and onions.
In a large bowl mix eggs and cream with salt and pepper until well blended and pour over the ingredients in the pie shell.
Sprinkle with nutmeg if desired, and bake for 30 to 35 minutes.
Cool at least 10 minutes before slicing. It can be served warm or at room temperature.