Mary Edith's muffins are the best!

Bernaise Onion Tart

Flaky pastry for a 10" tart or deep dish pie plate.

3 T butter

2 1/2 lb onions, thinly sliced

1/4 c unbleached all-purpose flour

1/2 t salt

1/8 t nutmeg

1 t ground mustard

2/3 c milk

3 eggs

1 c sour cream

2 c (8 oz) Swiss, Greyere or Emmenthaler cheese, grated (I use Jarlsberg Swiss.)

Salt to taste


Preheat oven to 350 degrees.

Melt butter in a 3-4-quart straight sided saute pan over medium heat.

Add onions and cook, covered, stirring often, until soft (10-15 min).

Uncover and continue cooking, stirring often, until lightly brown (12-15 min).

Stir in flour, salt, nutmeg and mustard.

Remove from heat and slowly stir in milk.

Return to heat and bring to a low boil, stirring, and continue to stir and simmer the sauce until thickened.

Beat eggs in a large bowl, then stir in sour cream and cheese.

Stir onion mixture into the egg-sour cream mixture; check seasoning for salt.

Pour into prepared pastry.

Bake on the bottom rack for 50-55 minutes or until crust is browned and filling is firm when gently shaken.

Let cool on a rack a few minutes before serving.

Serves 8.