Onion Tart

• 3 Tbsp. unsalted butter
• 2 1/2 lb. thinly sliced Bermuda onions
• 1 c. sour cream
• 4 Tbsp. sherry
• 3 eggs, well beaten
• salt and pepper to taste
• dash of nutmeg
• dash of thyme
• dash of cloves
• 1 flaky piecrust, unbaked
• 4 slices bacon, lean, cut in 1-inch squares
• 1/2 lb. sliced, fresh mushrooms

1. Heat butter in heavy saucepan and stir in thinly sliced onions. Cook, stirring constantly, over medium heat until onions are almost transparent.
2. Remove from heat and cool thoroughly.
3. Stir in mushrooms.
4. Stir in sour cream, mixed with 4 tablespoons of sherry and three well-beaten eggs.
5. Season to taste with salt, pepper, nutmeg, thyme and cloves.
6. Line a 9-inch pie plate with flaky piecrust.
7. Fill shell with onion mixture and top with bacon squares.
8. Bake at 350u0b0 until filling is firm and crust lightly browned.
9. Serve hot.
10. Serves 6 to 8.

unsalted butter, bermuda onions, sour cream, sherry, eggs, salt, nutmeg, thyme, cloves, flaky piecrust, bacon, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=216859 (may not work)