Ingredients:
1 package phyllo dough, thawed overnight in fridge
2 tablespoons olive oil
1 1/2 lbs yellow onions, thinly sliced on a half-round ( about 4-5 cups)
4 cloves garlic, minced
2 teaspoons brown sugar
3 eggs, beaten
1 cup sour cream
2 teaspoons dill
1 tablespoon flour
1/2 cup swiss cheese
4 tablespoons parmesan cheese
2 teaspoons melted butter
Directions:
Preheat oven to 375 F Heat oil in a large saucepan over medium heat.
Add onions, garlic and sugar and saute 20-30 minutes, stirring occasionally, until onions are very brown and very soft (caramelized).
Mix beaten eggs, sour cream, dill, flour, swiss and 2 Tbs of the parmesan in a large bowl.
Add the caramelized onions to the egg mixture and mix until well combined.
Take two sheets of phyllo dough and lay them into the bottom of a greased 8-10 inch springform pan.
Brush with butter or spray with oil.
Take another two sheets and lay them over the pan in the other direction.
Spray with oil or brush with butter.
Be sure that the bottom and sides of pan are covered with phyllo.
When phyllo is laid in pan, pour in egg and onion mixture.
Pull phyllo dough over mixture to cover (use additional sheets of phyllo if necessary).
Brush top with 2 tsp butter and sprinkle with remaining (2 Tbs) parmesan cheese.
Bake at 375 for 45 minutes or until golden brown.
Allow to sit for 5 minutes, then release springform and let sit for 5 more minutes before slicing.
Serve hot or at room temperature.
Servings: Serve
Time preparation: 30 min.
Time total: 75 min.