It can also be great as a make ahead breakfast.
Yields 8 servings
prepared gluten free crust
2 Tablespoons butter, extra-virgin olive oil, or a mix
3 onions, peeled and cut into thin slices (I used one each of red, yellow and white)
3 teaspoons sugar
1 Tablespoon water (you may need a bit more)
3 teaspoons dried Herbes de Provence
1/2 cup heavy cream
1/2 cup crème fraîche
salt and pepper
2 Tablespoons parmesan cheese
Place your skillet over medium heat and melt the butter. Add all the onions to the pan and stir them gently to coat with butter.
Check the onions every 5 to 10 minutes. Stir the onions and scrape up any fond that forms on the bottom of the skillet. Exact cooking times will vary with the number of onions you're cooking, their liquid and sugar content, and their age, but usually 20-40 minutes.
To prevent onions from drying add, add 1 Tablespoon of water. I usually add it around the 10-minute mark. At the same time, I usually at the sugar and stir.
Once onions have reached the desired caramelization, remove from heat. Add Herbs de Provence, mix together and set aside.
In a medium bowl, add heavy cream, créme fraîche, eggs, salt and pepper and combine well.
Layer onions on the bottom of the prepared crust. Pour cream mixture on top of onions. Sprinkle top with parmesan cheese.
Place pie on sheet pan and into oven uncovered until pie is golden brown and center is cooked though, about 30-40 minutes.
Top with parsley.
Cut into 8 slices.