2 lb. Vidalia Onions, sliced thin 1 Large Shallot, thin sliced 1 Tbsp. Olive Oil 1/2 C. "Drinking" Port 1/2 C. Chicken or Beef Stock 1 C. Heavy Cream 1 tsp. Chopped Fresh Thyme or 3/4 tsp. dried Salt and Pepper to taste 2 Lg. Eggs, beaten well 1/2 C. Grated Parmesean Reggiano or Mozzerlla or Ricatta 1 Tbps. minced Fresh Parsley
Preheat oven to 400 degrees. Heat olive oil in saute pan on medium heat. Add sliced onions and cook slowly until they soften and start to brown. Increase heat and add port, reduce by half. Add chicken or beef stock and reduce by half. Add cream and reduce again to 1/3 to half or until liquid coats the back of spoon and looks like a thin sauce. Add thyme and salt and pepper to taste. Add beaten eggs and cheese of your choice, mix well and refrigerate until cool. Lay chilled pie crust in bottom of a large deep dish pie pan. Add cooled onion mixture. Place pie on the bottom shelf of preheated oven and bake for about one hour... or until set and slightly golden on top. Remove from oven and cool. Best served at room temperature.