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ONION PIE
Preheat the oven to 425F. Melt the butter in a large saucepan and cook the onions over low heat, stirring from time to time. As soon as the onions begin to color, about 20 minutes, sprinkle in the flour and mix well. Cook for 1 minute. Pour in the milk and bring to a boil. When the mixture thickens, remove the pan from the heat and beat in the egg yolks, one at a time. Season with nutmeg, salt and pepper. Roll out the pastry to a 1/4 inch thick and line a 9 or 10-inch pie pan. Prick the base of the crust with a fork. Brush the edge of the pie with the beaten egg again. Bake for 20 minutes. If the pie is not golden brown, bake for 10-15 minutes longer. While baking, the pie filling will rise, but it will fall once the pie is removed from the oven. Serve warm.
