Carmelized Onion Tart

American Brasserie 180 Simple, robust Recipes Inspired by the Rustic Foods of France, Italy, and America by Rick Tramonto and Gale Gand with Julia Moskin
Cookbook 25, Recipe 2, Total 53

I needed to use up the extra pie crust from the Banana Cream Pie recipe - the cookbook suggested using this recipe and it seemed like a good plan.

Did I like it? No so much. It was a little bland and I wouldn't recommend the anchovy addition - they overpowered the dish. I cooked this for lunch - around dinner time I removed the anchovies, scraped the filling out of the crust and into a pan with more spices (paprika, oregano, shallot salt) and a handful more cheese - heated up that way it was much more flavorful.

Recipe:
In a pan heat 1 T olive oil, add 3 cloves of chopped garlic and saute for 3 minutes. Add 3T butter, when melted add 2 lbs of thinly sliced onions. Cook on low heat for 30 minutes or until caramelized. Add 3 T flour and cook for three more minutes. Set aside to rest.

In a bowl combine 3 eggs, 2/3 cup whole milk, 1/8 tsp nutmeg, 1/2 cup grated Gruyere cheese and the cooled onions. Pour into pie shell and top with four anchovies. Bake at 350 for 35 minutes.