Ingredients:
2 sheets of puff pastry dough
2 large cloves of garlic, peeled
4 medium red onions, peeled and sliced in ½” rounds
4 tablespoons oil (blend of 20% olive and 80% canola)
1 teaspoon fresh rosemary
½ teaspoon salt
½ teaspoon black pepper
4 large eggs
1 cup heavy cream
1 tablespoon Crystal hot sauce
2/3 cup grated parmesan cheese

Preparation:
Preheat oven to 425º. Lightly grease two 9” pie pans. Place a puff pastry dough sheet in each pan and trim to the edge. Refrigerate until ready to use. 

Coat sliced onions and garlic with oil mixture. Place onions on oven-proof rack and roast for 20 minutes. Place garlic on rack with onions and roast for an additional 20 minutes.  Chop the roasted garlic. 

In a medium size mixing bowl, combine eggs, cream, herbs, seasonings and wire whisk until thoroughly blended. Add chopped roasted garlic.  Layer the roasted onion slices on the bottom of the prepared pie pans. Cover onion slices with the egg mixture. Sprinkle with parmesan.  Bake at 425 for 25-30 minutes on bottom rack of oven. Cool slightly before slicing.

Favorite Flower: Faux Rose

How-to Idea: Flower placemats

– Use large cardboard cake rounds.

– Spray paint each round with Basil Green colored paint.

– Hot glue faux flowers all over the rounds.