Yield: 8 servings
|1 cup||Coarse breadcrumbs|
|¼ cup||Chopped parsley leaves|
|2 pounds||Small white onion|
|¼ cup||Marsala wine|
|¼ cup||Beef broth|
|1¼ cup||All purpose flour|
|6 tablespoons||Cold unsalted butter, cut up|
|2 tablespoons||Vegetable shortening|
|3 tablespoons||Cold water|
ÿÿÿÿÿ ea Ground pepper, to taste ÿÿÿÿÿÿÿ ** FLAKY CRUST 1. Cook breadcrumbs in the 4 TBS. of butter toasted and golden in 2. Cook onions until crisp/tender in a steamer over simmering water. 3. Saute onions in 6 TBS. butter for 10 minutes turning to coat all 4. Pour in wine and beef broth. Add fresh ground pepper. Continue 5. Place onion mixture in partially baked crust. Sprinkle with 6. Bake 20 minutes. Let rest 10 minutes before serving. 1.
Process flour, salt, butter and shortening until consistency of 2.
Add 2 TBS. water and process until incorporated. If dough is too 3.
Remove dough from processor and shape into a flattened disc. Cover 4.
Roll dough large enough to fit into 10 inch quiche or tart pan. 5.
Line chilled pastry with large sheet of aluminum foil and fill with