1 tbsp. vegetable oil
1 lb. mild white onions
1 lb. ground beef
1/3 c. catsup
2 tsp. prepared mustard
1/4 tsp. salt
1/8 tsp. ground pepper
2 (8 oz.) cans crescent rolls
1 c. shredded cheddar cheese
2 eggs, beaten

GLAZE:

1 egg yolk, beaten
1 tbsp. water

Quarter and slice onions to measure 3 cups. Heat oil in pan over medium heat. Cook onions, stirring occasionally, for ten minutes. Remove onions. Brown beef and drain. Add to beef; catsup, mustard, salt, pepper; set aside.

On floured surface, unroll dough of one can. Press together perforations and roll dough to 12" square. Place dough in 9" quiche/tart/pie plate. Trim to 1" beyond edge of dish. Spoon meat into dish. Sprinkle with cheese, top with onions. Pour two beaten eggs over onions. Unroll remaining dough and make 11" square; top pie then trim and pinch with bottom dough. Brush on glaze. Bake 40 minutes in 350 degree oven. Let stand 10 minutes.