Caramelized Onion Quiche

=Ingredients=
 * 1 recipe pie dough (see Pâte Brisée recipe)
 * 2 tablespoons olive oil
 * 2-3 large red onions (about one pound total), French-cut (see below)
 * Salt and freshly ground pepper
 * 1 teaspoon balsamic vinegar
 * 1/2 cup milk
 * 1/2 cup heavy cream
 * 3 large eggs
 * Pinch nutmeg
 * 6 ounces Gruyère cheese, grated (1 1/2 cups)

=Frenching Onions= Frenching, or French cutting, onions, refers to thinly slicing onions into strips.
 * 1) cut off the root end of the onion, so that cut the roots are cut, but the hard core stays intact.
 * 2) Make a deeper cut on the other end of the onion. Remove the papery skin.
 * 3) Standing the onion up, root-side up, cut the onion in half. Then take each half and make thin slices. Slice the onion in a way that keeps the onion segments attached to the root end

=Pre-Baking the Crust=
 * 1) On a lightly floured surface, roll dough into a 12-inch circle. Fit into a 9-by-1 1/2-inch round tart pan, pressing dough into corners. Transfer to freezer to chill for 30 minutes.
 * 2) Preheat oven to 350°. Line pastry with parchment paper, wax paper, or aluminum foil, pressing into the corners and edges.
 * 3) Fill at least two-thirds with baking weights - dried beans, rice, or aluminum pie weights. Bake first for 15 minutes, remove from oven and let cool a few minutes.
 * 4) Carefully remove parchment paper and weights. Poke the bottom of the pie pan with the tongs of a fork and return to oven and bake an additional 10 minutes or until lightly golden. (Fork holes are for any air to escape.)
 * 5) Transfer to a wire rack to cool while making filling.

=Caramelizing the Onions and Preparing the Quiche=

The onions will take about an hour to cook on the stovetop before they are ready to go into the quiche. So timing-wise, if you are making the entire quiche from scratch, it makes sense to get started on the onions once you've put the crust into the freezer to chill before pre-baking.


 * 1) Heat olive oil in a large, heavy-bottomed sauté pan on medium heat.
 * 2) Add the onions and sprinkle a little salt over them. Cook, stirring occasionally for 10 minutes, until the onions have softened and are translucent.
 * 3) Reduce the heat to medium low and cook for an additional 40 minutes, stirring occasionally, until the onions are well browned.
 * 4) Add balsamic vinegar and cook for 10 minutes more, until onions are completely caramelized. Remove from heat.
 * 5) Place tart pan on a baking sheet to catch any run-off there might be.
 * 6) Sprinkle half the cheese evenly over the bottom of the crust.
 * 7) Spread onions over the cheese and then top with remaining cheese.
 * 8) In a medium bowl, whisk together milk, cream, and eggs. Season with nutmeg, salt, and pepper.
 * 9) Pour over cheese. Transfer to oven, and bake until just set in the center, 30 to 35 minutes. #Cool on a wire rack for about 10-15 minutes before slicing.

Serves 6-8.

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