Onion Charlotte

Recipe Ingredients

4 cups	250g / 8.8oz	Diced onions
2 tablespoons	30ml	Butter
1/2 cup	118ml	Milk
3		Egg yolks
1 teaspoon	5ml	Salt
1/8 teaspoon	0.6ml	Pepper
1 cup	237ml	Light cream
1/3 cup	48g / 1.7oz	Bread crumbs

Recipe Instructions

Cook the onions, butter and milk over low heat for 10 minutes. Drain and turn into a buttered 9-inch pie plate.

Beat the egg yolks, salt, pepper and cream together. Pour over the onions and sprinkle with the bread crumbs.

Bake in a 350 degree oven for 35 minutes or until set. Serve hot. Serves 6.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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