vermouth

from the FarmPlate Kitchen 2 tablespoons unsalted butter 2 large sweet onions ¼ cup white wine or dry vermouth 1 tablespoon chopped fresh thyme ½ teaspoon salt Freshly ground black pepper 3 large eggs ¾ cup cream or half-and-half 2 tablespoons chopped flat-leaf parsley 8 ounces Vermont blue cheese, crumbled 1 unbaked pie shell Dijon mustard for brushing shell In a large, heavy skillet, melt the butter over medium-high heat. Add the onions and cook, stirring occasionally, until caramelized, 12 to 15 minutes. Pour in the wine or vermouth and cook until dry, about 2 minutes. Add the thyme, salt and a generous grinding of pepper. Stir well. Set aside to cool for about 10 minutes. Preheat the...