Thin slices of yellow onion sauteed in dry red wine and sugar, added to a reduced cream and baked in a pastry shell. Serve warm.
2 tbsp. olive or cooking oil
3 large yellow onions, halved and thinly sliced
1 2⁄3 cup dry red wine (cabernet sauvignon or merlot)
1⁄4 cup sugar
1⁄2 cup heavy cream
1 (10-in.) pastry shell
Salt and white pepper, to taste
1. Heat the oil in a large sauté pan. Add onions and sauté over low heat for 30-40 min., or until tender. Add wine and sugar. Continue to cook slowly, stirring often, until all liquid has evaporated, approximately 30 min. longer.
2. While onions cook, pour cream into a small saucepan and place over med. heat until it boils. Reduce the volume by 2⁄3 and set aside.
3. Pre-bake the pastry shell in a 400°F oven for 20 min., or until golden.
4. When the onions are “dry,” combine them with the cream and season to taste
with salt and pepper. Turn into pastry shell. Bake in a 325°F oven for 30 min. or until hot through the center.
5. Serve warm.