Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Self-rising flour |
| 1 \N | Egg |
| 1 teaspoon | Salt |
| 2 ounces | Margarine |
| ¼ cup | Milk |
| 5 \N | Big onions cut in rounds |
| \N \N | Little margarine for frying |
| 1 \N | Container 9% cream cheese; or any softened cream cheese |
| 5 ounces | Grated parmigian cheese |
| 2 \N | Eggs; well beaten |
| 2 teaspoons | Milk |
DOUGH
FILLING
TOPPING
Source: My sister in law Olga Finkelstein Dough: Work well all the ingredients, roll quite thin and put in a greased pie pan.
Filling: Soak the onions for 5 or 10 minutes in hot water. Then fry them in a little margarine till soft and transluscent, not brown. Let cool a little, add the cream cheese and the grated cheese. Pour on the dough and prepare the topping: 2 well beaten eggs with 2 Tsp milk. Pour over the pie and bake at 350 till golden brown.
Posted to JEWISH-FOOD digest by wajnberg <wajnberg@...> on Apr 26, 1998