Swiss Cheese And Onion Tart

Preamble
With regard to the date of this menu, please see Cold Apricot Soup. In the Beck, Berthoile, Childs book, this dish is called Quiche aux Oignons.

Ingredients
2 lb chopped Onions
1 1/2 oz Butter
1 tablespoon Oil
3/4 oz Flour
2 Eggs or 3 Yolks
1/4 pint Cream
1 teaspoon Salt
1/8 teaspoon Pepper
Pinch of Nutmeg
2 oz grated Swiss Cheese
1 8-inch partially cooked Pastry Shell on a baking sheet
1/2 oz Butter cut into pea-sized dots

Method

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

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

Preheat oven to 375 degrees F, Mark 5.

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

Remarks
Appeared on menu: Swiss Cheese and Onion Tart $2.00