Quiche Aux Oignons (Onion Quiche)

Julia Child, Mastering the Art of French Cooking, Vol. 1, page 150

2lbs. minced onions (about 7 cups)
3 Tbsp butter
1 Tbsp Oil
1 1/2 Tbsp Flour
2 eggs OR 3 yolks
2/3 cup whipping cream
1 tsp salt
1/8 tsp pepper
Pinch of nutmeg
2 ounces (1/2 cup) grated Swiss cheese
An 8-inch partially cooked pastry shell on a baking sheet from pg 146
1 Tbsp butter cut into pea-sized dots

Cook the onions in a heavy skillet with the oil and butter over very low heat, stirring occasionally until they are extremely tender and golden yellow. This will take about an hour.

Sprinkle with the flour, mix well and cook slowly for 2 to 3 minutes. Allow to cool slightly.

Preheat oven to 375 degrees.

Beat the eggs or yolks in a mixing bowl with the cream and seasonings until blended. Gradually mix in the onions and half of the cheese. Check seasoning. Pour into tart shell. Spread the rest of the cheese and distribute the butter over it. Bake in upper third of preheated oven for 25 to 30 minutes until quiche has puffed and browned.

(I use like alot more cheese cause I like cheese and I used a frozen pie crust. ~Mande)