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1 pastry crust (pg.89)
2 cloves garlic
2 large yellow onions,
quartered
lengthwise
1 small carrot
3 tablespoons
margarine or butter
2 tablespoons all-
purpose flour
1
/
2
teaspoon dried
thyme
1
/
2
teaspoon salt
1
/
4
teaspoon black
pepper
8 ounces reduced-fat
or regular Swiss or
Gruyere cheese
Prepare (but do not bake) pastry crust as directed in
recipe. Fit into 9-inch pie plate. Set aside.
Position multipurpose blade in work bowl. With
processor running, add garlic through feed tube.
Process until chopped, about 5 to 10 seconds.
Exchange multipurpose blade for 4 mm slicing disc.
Add onions. Process to slice.
Exchange slicing disc for reversible slicing/
shredding disc to shred. Add carrot. Process to shred.
Melt margarine in large skillet over medium heat.
Add garlic, onion, and carrot. Cook for 8 to 10
minutes, until tender. Add flour, thyme, salt, and
pepper. Stir to coat. Set aside.
Exchange reversible slicing/shredding disc for 4 mm
shredding disc. Add cheese. Process to shred. Add
to onion mixture. Stir to mix.
Pour into prepared pie shell. Bake at 375˚F for
30 to 40 minutes, until crust is golden brown and
filling is set.
Yield: 6 servings.
Per serving (filling and crust): About 514 cal,
17 g pro, 41 g car, 33 g fat, 12 mg chol, 518 mg sod.
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ONION-CHEESE PIE
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