Crust

1 lb. Pastry flour
4 oz. Butter
4 oz. Margarine
½ oz. Salt
12 oz. Ice water

Filling

4 oz. Butter
8 cups chopped onion
2 cups gruyere cheese
8 eggs
8 oz. Cottage cheese
2 cups half and half
1 tsp. Salt
½ tsp. Black pepper
1/4 cup chopped parsley

Preheat coven to 375
Cut butter into 1 inch cubes and add for flour and salt. Mix until mealy. Add ice water and mix until incorporated. Cut dough in half and roll out each piece into a 12x7" rectangle. Line a half sheet with the rectangles pushing dough up the sides. Bake for 15 minutes. Cool.

Saute onions in butter for 15 minutes. In a mixer blend eggs, half and half, salt, pepper, cottage cheese and parsley. Spread onion mixture evenly over cooled crust. Sprinkls with grateed cheese. Pour filling over onions and cheese. Fill only half way up sides. Bake until top begins to brown and filling is set. Serve warm or cold.

Chef’s notes: Vidalia onions work the best, but you could use other varieties.