Caramelized Onions In Flaky Pastry
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8 servings
1 c Coarse breadcrumbs
4 T Butter
1/4 c Chopped parsley leaves
2 lb Small white onion
6 T Butter
2 T Sugar
1/4 c Marsala wine
1/4 c Beef broth
1 1/4 c All purpose flour
1/2 pt Salt
6 T Cold unsalted butter, cut up
2 T Vegetable shortening
3 T Cold water
ÿÿÿÿÿ ea Ground pepper, to taste ÿÿÿÿÿÿÿ ** FLAKY CRUST 1. Cook
breadcrumbs in the 4 TBS. of butter toasted and golden in 2. Cook
onions until crisp/tender in a steamer over simmering water. 3. Saute
onions in 6 TBS. butter for 10 minutes turning to coat all 4. Pour in
wine and beef broth. Add fresh ground pepper. Continue 5. Place
onion mixture in partially baked crust. Sprinkle with 6. Bake 20
minutes. Let rest 10 minutes before serving. 1. Process flour,
salt, butter and shortening until consistency of 2. Add 2 TBS. water
and process until incorporated. If dough is too 3. Remove dough
from processor and shape into a flattened disc. Cover 4. Roll
dough large enough to fit into 10 inch quiche or tart pan. 5. Line
chilled pastry with large sheet of aluminum foil and fill with
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