I first had this dish at a French restaurant years ago in Vancouver. It’s beautiful as a side dish or as a main vegetarian dish. I usually use spelt flour for the measured amount in the crust and then use organic white four for rolling the dough in, to give it a touch lighter texture.

Ingredients:

• 1 cup spelt flour (and more for rolling)         
• ½ teaspoon sea salt
• ½ cup unsalted butter                            
• 1 egg yolk and water to make one cup
• 6 large onions                                            
• 2 tablespoons unsalted butter              
• 1 tablespoon flour                                     
• 4 whole egg                                                
• 1 cup whipping cream                            
• 1 cup milk                                       
• ½ teaspoon sea salt                                              
• ½ teaspoon black pepper                        
• ½ teaspoon nutmeg

Preparation:

1. Combine the dough ingredients (flour, salt, butter and egg yolk with water to 1 cup).
2. Chill for an hour.
3. Roll out and place into a pie plate.
4. Chill while preparing the other ingredients.
5. Slice the onions very thinly and sauté slowly until very soft in the butter. They must not brown.
6. Place in a bowl and add the 1 tablespoon flour and put aside.
7. Combine the onion mixture, 4 eggs, cream, milk and spices.
8. Fill the pie crust and bake for 50-60 minutes at 350°F. It should be lightly browned on the top.