Caramelized onion risotto pie
2 Vidalia or Walla Walla onions 2 tablespoons butter 2 cloves garlic, minced 1/4 teaspoon each salt and white pepper 2 tablespoons granulated sugar 1/4 cup sherry 1 teaspoon Worcestershire sauce 1/2 pound asparagus cut into 1-inch pieces or 1 1/2 cups frozen peas, thawed 1 cup arborio rice 1/2 cup white wine 2 1/2 cups warm chicken or vegetable broth 1 cup freshly grated Parmesan cheese 2 tablespoons chopped fresh thyme or 2 teaspoons dried 1/2 teaspoon each salt and white pepper 2 beaten eggs 1 tablespoon parsley Peel onions, cut into quarters and slice thinly. In large heavy skillet over medium low heat melt butter. Add onions, garlic, salt and pepper and cook stirring often for about 10 minutes or until translucent. Increase heat to medium high and cook, stirring often for 4 minutes or until onions are browned. Sprinkle with sugar, cook, stirring often for 6-8 minutes or until caramelized. Stir in sherry and Worcestershire sauce. Set aside. Cook asparagus for 3 minutes-just to bright green. Drain and plunge into ice water, drain and pat dry. Add to onions in skillet and cook over medium heat. Stir in rice, cook, and stir constantly for 2 minutes Add wine and cook, stirring constantly until wine is absorbed. Now start to add stock-1 cup at a time making sure each time it is absorbed completely. When stock is absorbed and rice is tender firm stir in cheese, thyme salt and pepper. Stir in eggs and spoon into a buttered 9-inch pie plate. Bake at 350 degrees F for 30 minutes and top is golden brown. Makes 8 servings.