Prep time: 30 min
Ready in: 1 hour, 1- 12 min
Serves: 6
Ingredients:
2 large vidalia onions- halved, sliced very thin
2 T. butter
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. sugar
1 refrigerated pie crust- uncooked
1 1/2 T. fresh rosemary
1 egg white- lightly beaten
3/4 c. gruyere cheese- shredded
Directions:
- Preheat oven to 425
- Melt butter in a large, nonstick skillet over medium-high heat
- Add onion, sugar, salt, and pepper
- Stirring occasionally, cook until tender, about 8- 12 min
- Reduce heat to low, cover, and cook, stirring occasionally, until onions are browned and caramelized- about 5- 10 min
- Shape pie crust on lightly floured parchment paper by rolling into a 12" circle
- Brush with egg white, and sprinkle 1/2 c. cheese over dough
- Top with onions and rosemary, leaving a 2 1/2" border
- Sprinkle remaining cheese, and fold pie crust over edge of onions, pleating as you go and leaving a 4" wide opening in center
- Brush crust with egg white
- Bake on bottom rack until crust is golden-brown and cheese has melted, about 17- 19 min
- Let stand 5 min before serving
*Jen found recipe here
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