CONTEST MAIN DISH (dinner or brunch): Crustless Onion Pie

CRUSTLESS ONION PIE
By BumbleBeeBoogie

3 tablespoons oil (canola oil, preferred)
2 pounds white onions (or the sweetest onions you can find) peeled and thinly sliced
1 cup fresh French bread crumbs, ground fairly fine in a blender or food processor (or use Japanese Panko dried bread crumbs)
2/3 cup grated Parmesan cheese
1/2 cup chopped flat Italian parsley
6 large eggs
salt and freshly ground pepper, to taste
1/2 teaspoon freshly grated nutmeg

Preheat the oven at 350 degrees F.

Heat the oil in a large skillet. Add the onions and saute until soft and golden, 20 to 25 minutes.

In a large bowl, lightly whisk the eggs with the salt, pepper and nutmeg; add the breadcrumbs, Parmesan cheese and parsley. Add the onions to the egg mixture. Pour the mixture into a buttered 10-inch pie pan. Bake for 35 to 40 minutes until the eggs are set. Do not overbake.

Serves 6.