One taste of this and you will be hooked. The caramelized onions are so sweet that this could practically be a dessert. Other than the onions taking a while to caramelize, it’s so easy to put together, too. Be sure to let it cool completely, and then use a really sharp knife when cutting it so the squares come out clean.
Recipe information
Yield
makes about 60 pieces
Ingredients
Preparation
Step 1
Preheat the oven to 375°F. Press the piecrust into an ungreased 8-inch square baking pan.
Step 2
Peel the onions, cut them in half, then cut into thin slices. Place the butter in a large skillet over medium heat and add the onions. Cook, stirring occasionally, for 25 to 30 minutes, or until the onions are golden brown and caramelized. Spread the onions evenly over the piecrust and season with salt and pepper.
Step 3
Beat the egg yolks slightly, then mix in the evaporated milk. Pour over the onions and bake for 20 to 25 minutes, or until set in the center. Remove from the oven and cool completely. Cut into 1-inch squares just prior to serving.
cooking 101
Step 4
Caramelizing onions takes a while but is well worth the effort. Cooking the onions slowly allows them to release their sugar and become golden brown and sweet. And on a completely different note, evaporated milk is just milk with 60 percent of the water removed. Don’t confuse it with sweetened condensed milk, which is milk cooked down with added sugar.
