Ingredients

FOR THE CRUST:

1 1/2 cups fine ground almond flour

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 cup butter, melted

FOR THE FILLING:

Equipment:

*9 inch glass pie pan

*Fry pan

*Measuring cups and spoons

Directions for crust:

1. Preheat the oven to 325F.
2. In a medium bowl, mix almond flour, garlic powder, and salt.
3. Stir in the melted butter until the dough resembles coarse crumbs.
4. Place the dough into  pie pan. Press firmly into the bottom and up the sides. Use a flat-bottomed glass or measuring cup to even out the bottom of the crust. Prick the bottom of the dough all over with a fork.
5. Bake 10 to 12 minutes, until slightly puffed and just starting to brown.
6. Remove and let cool while preparing the filling.

Directions for filling:

1. In a large skillet over medium-low heat, melt the butter.
2. Add the onions and sprinkle with salt and pepper. Cook, stirring frequently, until the onions are soft and caramelized. Do not let them become crispy. This can take 20-30 minutes.
3. Pour caramelized onions over  the crust and sprinkle half of the grated Gruyére cheese on top of the onions.
4. In a large bowl, whisk together the eggs, heavy cream, salt, and pepper. Pour over the onions and cheese in the crust.
5. Sprinkle the top with the remaining shredded cheese.
6. Bake 35 to 40 minutes or until the filling is just set in the center.
7. Remove and let cool for 15 minutes before serving.

          ENJOY!!!