Ingredients

This easy recipe is made even simpler by using prepared a pie shell available in supermarkets.  Simply pierce the crust a few times with a fork, line it with aluminut foil and fill with dried beans (or rice) to weight it down and reduce shrinkage. Then bake the crust for 20 minutes in a pre-heated oven set at 375 degrees.  Remove the weights and proceed with this recipe.

2 Tbsp olive oil

2 Medium yellow onions, peeled, halved and thinly sliced

2 extra large eggs

½ cup whipping cream

2 Tbsp. finely chopped Italian parsley

2 tsp finely chopped fresh dried thyme leaves

4 slices bacon, cooked crisp and coarsely chopped

¾ cup grated Gruyere cheese

one par-baked purchased pie shell and thyme

Directions

Sauté the onions in the oil over medium heat in a large sauté pan, stirring occasionally, until beginning to brown.  Reduce heat to medium-low add the and continue cooking, stirring occasionally for another 20 minutes or so.  Onions should be medium brown, very tender and sweet.  Remove from heat.

In a small bowl, whisk together the eggs, cream, parsley & thyme.  Fold this mixture into the caramelized onions along with the crisp bacon.  Transfer the mixture to the par-baked pie shell and bake in the 375 degree oven for 25 to .

Bake the pie for 30 minutes at 375 degrees, or until crust & cheese topping are lightly browned.

Let pie cool somewhat and serve warm as an appetizer or as a side dish with almost any chicken, meat or fish entrée.

Serves eight as an appetizer.

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