Title: Parmesan Onion Pie
Categories: Vegetable Cheese Side dish
Yield: 4 Servings

3	tb	Olive oil
1	lb	Medium-sized white onions; cut into wedges
2	tb	Butter or margarine
2	lb	Yellow onions; sliced
2	ts	Dried thyme leaves
1/4	ts	Salt
1/4	ts	Ground black pepper
1		Unbaked 9-inch piecrust
2	tb	All-purpose flour
1/4	c	;water
1/2	c	Parmesan cheese, grated

In large skillet, heat oil over medium heat. Add onion wedges and cook, stirring gently to keep wedges intact, until lightly browned - about 5 minutes. Transfer onion wedges to bowl. Add butter and onion slices to skillet. Saute 5 minutes or just until wilted. Stir in thyme, salt, and pepper. Reduce heat to low, cover, and cook onions 10 minutes, stirring occasionally.

Meanwhile, heat oven to 400 F degrees. Line piecrust with a sheet of aluminum foil and fill with uncooked dried beans or pie weights. Bake piecrust 10 minutes. Remove foil and weights; bake crust 5 minutes longer.

While crust is baking, stir flour into cooked onion slices until well mixed. Stir in water and cook onion mixture until thickened. Remove from heat. Spoon onion mixture into partially baked piecrust. Sprinkle with half of the Parmesan. Top with onion wedges and remaining Parmesan cheese.

Bake onion pie 35 minutes or until crust is golden brown and onions are browned on top. Cut into wedges and serve immediately.

Nutrition info per serving- protein 12g, fat 35g, carbs 48g, fiber 6g, sodium 652mg, cholesterol 23mg, calories 540.

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