For 1 quiche, 6 servings, you will need:

5 med. onions, thinly sliced
1/4 c. butter
3 thick slices bacon, cut in 1/2-inch wide strips
3 eggs

1/2 c. whipping cream 1 tsp. salt Flaky pastry 1/2 tsp. caraway seeds (optional) Chopped parsley, for garnish

In a large frying pan, cook onions in butter over medium heat, stirring occasionally, until onions are soft and begin to brown 15 to 20 minutes.

While onions cook, saute bacon until lightly browned; drain well. Beat eggs, cream and salt.

Line a 10-inch quiche dish with pastry, trimming edges flush with top of dish. Spread onions in pastry shell. Sprinkle evenly with bacon. Pour in egg mixture. Sprinkle with caraway seeds, if used.

Bake on lowest rack at 450 degrees for 15 minutes; reduce heat to 350 degrees. Continue baking until top browns lightly, about 15 minutes longer. Sprinkle with parsley. Serve hot.

Flaky pastry: Mix 1 1/4 cups all-purpose flour and 1/4 teaspoon salt. Cut in 1/4 cup firm butter and 2 tablespoons lard until mixture forms coarse crumbs. Beat 1 egg slightly; add to flour mixture. Stir with a fork until pastry begins to cling together. Shape into a smooth ball. Roll out on a floured surface to a circle 12 to 13 inches in diameter.

Those who love the sweetness of onions cooked slowly to tenderness will enjoy this wonderful pie. It makes a fine brunch entree, accompanied by chunky applesauce and tender lettuce salad with a tart dressing. In Germany's Black Forest, a similarly onion pie is served with newly pressed white wine.

Preparation time: 35 minutes. Oven temperature: 450 and 350 degrees. Baking time: about 30 minutes.