1 frozen 9" pie shell, thawed
4 slices bacon
1 lg. Spanish onion (1 lb.)
2 tsp. caraway seeds
3 tbsp. unsalted butter
4 egg yolks
2 tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. white pepper
1 c. half & half

1. Preheat oven to 400 degrees.

2. Fry bacon in large skillet until crisp. Drain and crumble; reserve. Drain off fat from skillet.

3. Cut onion in half lengthwise, then cut crosswise into very thin slices. Saute onion and caraway seeds in butter in skillet for 10 minutes until tender. Reserve off from the heat.

4. Beat egg yolks, flour, salt and pepper in a medium bowl. Beat in half and half until smooth.

5. Spoon half of the onion mixture evenly into the pie shell. Sprinkle half of bacon over onions. Add remaining onion mixture and remaining bacon. Pour egg mixture over filling.

6. Bake for 20 minutes at 400 degrees, then 15-20 minutes at 300 degrees. After baking, let stand 20 minutes.