| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Pies, Vegetables | 8 | Servings | |
INGREDIENTS
| 1 | c | Coarse breadcrumbs |
| 4 | T | Butter |
| 1/4 | c | Chopped parsley leaves |
| 2 | lb | Small white onion |
| 6 | T | Butter |
| 2 | T | Sugar |
| 1/4 | c | Marsala wine |
| 1/4 | c | Beef broth |
| 1 1/4 | c | All purpose flour |
| 1/2 | pt | Salt |
| 6 | T | Cold unsalted butter, cut up |
| 2 | T | Vegetable shortening |
| 3 | T | Cold water |
INSTRUCTIONS
ea Ground pepper, to taste ** FLAKY CRUST 1. Cook breadcrumbs in the 4 TBS. of butter toasted and golden in 2. Cook onions until crisp/tender in a steamer over simmering water. 3. Saute onions in 6 TBS. butter for 10 minutes turning to coat all 4. Pour in wine and beef broth. Add fresh ground pepper. Continue 5. Place onion mixture in partially baked crust. Sprinkle with 6. Bake 20 minutes. Let rest 10 minutes before serving. 1. Process flour, salt, butter and shortening until consistency of 2. Add 2 TBS. water and process until incorporated. If dough is too 3. Remove dough from processor and shape into a flattened disc. Cover 4. Roll dough large enough to fit into 10 inch quiche or tart pan. 5. Line chilled pastry with large sheet of aluminum foil and fill with From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“An active faith can give thanks for a promise, though it be not as yet performed, knowing that God’s bonds are as good as ready money. #Matthew Henry”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 386
Calories From Fat: 214
Total Fat: 24g
Cholesterol: 44.5mg
Sodium: 15008.2mg
Potassium: 123.5mg
Carbohydrates: 37g
Fiber: 3.9g
Sugar: 7.7g
Protein: 5g