Source:

Teresa

Serves/Makes:8

Ingredients

• 3 cups (700 ml) thinly sliced yellow onions
• 3 tbsp (45 ml) butter or margarine
• 1 cup (225 ml) thinly sliced green onions
• 3 eggs
• 1 cup (225 ml) heavy cream
• 1/4 tsp (1 ml). hot pepper sauce
• 1/2 cup (125 ml) grated Parmesan cheese
• 1 package Hidden Valley ranch dressing mix
• 1 9-inch deep dished pastry shell (baked and cooled)

Preparation

• Preheat oven to 350 degrees (175 C.).
• In a medium skillet, saute yellow onions in butter, stirring occasionally, about 10 minutes.
• Add green onions and cook 5 minutes longer.
• Remove from heat and let cool.
• In a large bowl, whip eggs until frothy.
• Whisk in cream, Parmesan cheese, pepper sauce and salad dressing mix.
• Stir in onion mixture.
• Pour egg and onion mixture into baked and cooled pastry shell.
• Bake until top is browned and knife inserted in center comes out clean, 35 to 40 minutes.
• Cool for 10 minutes before slicing.

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