Recipe - Vidalia Onion Supper Bread

1 Filling
2 pound Vidalia sweet onions
2 Egg yolks
6 tablespoon Heavy cream
One half cup Water
One fourth pound Bacon cut in strips
1 teaspoon Flour
1 teaspoon Salt
One fourth cup Peanut oil
1 PIE PASTRY
2 cup Allpurpose flour
One half cup Unsalted butter
2 Egg yolks
1 teaspoon Salt
6 tablespoon Cold water

FILLING: Slice onions thinly and layer in large saucepan. Add 1 teaspoon of
salt to them and set aside to draw out the water for at least 30 minutes.
Add One fourth cup of oil and One half cup of water. Steam onions until transparent and
water is cooked out. Meanwhile, place cut or sliced up bacon in a small amount of
water in a shallow pan and blanch to remove excess fat. Bacon should be
limp. Pour off liquid and coarsely chop. When water is cooked out of
onions, add 1 teaspoon of flour and stir to dissolve.

Remove from heat and add 2 egg yolks and cream with the onions. Stir
constantly.

PIE PASTRY: Sift flour onto a pastry board, cloth or dough bowl and make a
large well in the center. Pound butter to soften slightly or have at room
temperature. Place butter, egg yolks, salt and smaller amount of water in
the well and work together with the fingertips of one hand until partly
mixed. Gradually work in flour, pulling dough into large crumbs using the
fingertips of both hands. If the crumbs are dry, sprinkle over a tablespoon
of more water. Press dough firmly together it should be soft, but not
sticky. Work on a lightly floured board, pushing dough away with the heel
of the hand and gathering it up with a dough scraper until smooth and
pliable. Press dough into a ball. Wrap in foil or plastic wrap and chill
for 30 minutes.

It can be stored tightly wrapped in the refrigerator for up to 3 days.

DIRECTIONS: Roll pastry to about One half inch thickness in a rectangular shape.
Place pastry on an oiled baking sheet. Crimp edges of pastry if desired.
Beat an egg yolk with a pinch of salt and brush over the entire pastry.
This is called "egg glazing" and helps the filling adhere to the pastry.
Pierce pastry with a fork in several places to prevent bubbles from forming
while baking.

Spread onion mixture over the pastry and sprinkle the chopped bacon on top.
Bake at 300 degrees F. for 10 to 15 minutes or until nicely borwned. Cut
into 1 inch squares for hors d'oeuvres. May be made a day ahead and
reheated. Wait to cut until after heating if made ahead. May be baked in
individual tartlet pans or a pie plate.