INGREDIENTS:1 ½ lbs. Spanish (yellow) onions
1 Tbsp. olive oil
½ tsp. oregano
½ tsp. salt
3 eggs, beaten
1 pastry for double crust 9-inch pie *
½ cup lowfat Jarlsberg of Swiss cheese, shredded
1 ½ cups milkDIRECTIONS:1. Preheat oven to 400°F.
2. Cook onions in olive oil over medium heat in a skillet about 30 minutes or until onions are golden brown. Stir in oregano, salt and pepper and cool slightly.
3. Line 6 (4 – 5-inch) tart pans with pastry; prick pastry with fork. Lightly brush pastry with some of the beaten egg. Bake 5 to 8 minutes or until lightly browned.
4. Reduce temperature to 375°F. Evenly distribute cooked onions and cheese in pastry shells. Combine remaining beaten eggs with milk; pour over onion cheese layers. Bake about 20 minutes or until knife blade inserted near center comes out clean.
* A single, large tart may be baked in a 9-inch pie plate using half the pastry (bottom crust) only. Bake shell and fill according to recipe above, baking 35 minutes.NUTRITIONAL INFORMATION: Calories 301 (152% from fat); Fat 16.8g (sat. 5.4g); Protein 11.6g; Carbohydrates 26.7g; Sodium 470 mg; Cholesterol 125mg; Fiber 2.6g
SERVINGS:6 individual tartsFrom:Recipe from Idaho Eastern Oregon Onions
PHOTO CREDIT:Photo Credit: IDAHO EASTERN OREGON ONIONS