>> 2 tbsp. butter
>> 1/2 large (or one small) onion thinly sliced
>> 1/8 cup of dry white wine
>> 1/4 tsp. salt
>> 1 tbsp. flour
>> 3/4 fresh wood sorrel leaves, flowers and pods (avoid tough stems)
>> 2 eggs
>> 1 cup heavy cream
>> 6 freshly ground black pepper
>> 3/4 cup grated gruyere cheese
>> pinch of nutmeg
>> 1 pre-baked pie shell
Saute onion in salt and butter slowly on medium-low heat until onions are soft. Raise the heat to medium and add the wine allowing it to evaporate. Add flour and stir well.
Add sorrel and stir constantly for one minute. Remove from heat.
In a large bowl whisk together the cream, eggs, pepper and nutmeg. Combine the sorrel mixture with the egg mixture and half of the cheese.
Place the other half of the cheese evenly
Edible Wilds in Recipe: Wood Sorrel
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