I got this recipe in a Good Housekeeping magazine over 30 years ago and it's been a favorite at our Thanksgiving table ever since. Picture will have to follow next week when I fix for Thanksgiving 2013 :)
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pastry for 9" pie
dried, crushed marjoram leaves
onions, quartered lengthwise and thinly sliced (approx 1 1/2 cups)
1make pie crust, stirring margoram into dry ingredients. Bake pastry at 425 for 10 minutes to set crust. Remove from oven.
2Decrease oven temp to 375
3In a large skillet, combine butter, brown sugar, vinegar. Cook and stir over medium heat about 1 minute or until well blended. Add onions, cook uncovered over a low heat 10 to 12 minutes stirring occasionally, till onions are tender and light brown.
4In mixing bowl beat cheese, eggs and pepper with electric mixer on low speed till combined. (cheese will remain lumpy) Stir in onion mixture, half and half and wine. Mix well with spoon.
5Pour onion mixture into pastry, sprinkle with parsley. Return pastry to oven and bake 375 for 20 to 25 minutes or till pie is slightly puffed and knife inserted near center comes out clean.