The Enchanted Broccoli Forest Cookbook
There will be lots of onions coming in your box and this is a nice way to fix them. We had this the other night with green salads.
Use a prepared pie crust, either regular or a nut crust.
Part One…
3 tbs. butter
4 cups onions, thinly sliced
¾ tsp. salt
½ tsp. dry mustard
3 tbs. lemon juice
3 tbs. unbleached white flour
2/-4 tbs. water
Melt butter in a large skillet.
Add onions, salt, mustard, and lemon juice. Cook stirring over medium heat until the onions are solt, 5 to 8 minutes.
Sprinkle in flour. Stir constantly, and cook another 8 to 10 minutes over low heat.
Add water, as needed to prevent sticking.
Part Two…
¾ cup sour cream
¾ cup yogurt
1 whole egg
1 egg yolk, saving the white
2 tsp. prepared horseradish
lots of fresh black pepper
1/3 cup (packed) grated Swiss or cheddar cheese
2 tbs. minced parsley
Beat together all of these ingredients, except the egg white, until very well blended
Brush the saved egg white onto the unbaked pie shell
Combine the two mixtures and mix well
Pour the filling into the crust; sprinkle the top with caraway seeds and sweet paprika, if you like.
Bake at 375 for 45 minutes