Onions, sliced and cooked in the convection oven, literally melt into sweetness. Here the melted onions are baked in a rich custard, flavored with Parmesan, and cradled in a flaky pastry. This is terrific for a special occasion.

　　

Ingredients

makes 8 servings

　　Caramelized Roasted Onions (page 130)

　　Pinch each of ground cumin, cayenne pepper, ground cloves, and nutmeg

　　1/4 teaspoon salt

　　Half recipe Flaky Pastry (page 37)

　　2 eggs

　　2 tablespoons all-purpose flour

　　1 cup heavy cream or undiluted evaporated milk (not condensed)

　　Freshly ground black pepper

　　1/2 cup freshly grated Parmesan

　　

Step 1

Position the oven racks so that they are evenly spaced, with one rack in the center of the oven. Preheat the oven to convection bake at 400°F.

　　

Step 2

Prepare the Caramelized Roasted Onions; remove from the oven and cool. Season with the cumin, cayenne, cloves, nutmeg, and salt.

　　

Step 3

Line a 9-inch pie or tart pan with the pastry, pinch the edges of the pastry to flute, line the bottom with foil, and weight down with pie weights (uncooked dried beans work well). Bake on the center rack for 15 minutes or until the edges are lightly browned. Remove from the oven; remove the pie weights (you can do this by simply lifting them in the foil out of the pan). Cool on a wire rack. Reduce the oven temperature to convection bake at 350°F.

　　

Step 4

Whisk the eggs in a medium bowl with the flour, cream, and black pepper until smooth. Stir in the onion mixture. Pour the custard into the pastry shell and sprinkle with the Parmesan. Bake on the center rack for 25 to 30 minutes, until the top is golden and the custard is set. Remove from the oven and cool on a wire rack.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.