3 Onions;sliced thin-sep.rings
1/4 c Butter
1/2 lb Bacon;crisp fried/crumbled
1 1/4 c Milk
2 ts Worcestershire
3 Eggs
1 c Bisquick
1/4 ts Dried savory leaves
1/4 ts Dried basil leaves
1/4 ts Dried parsley leaves
Heat oven to 400. Grease a 9″ pie plate. Cook onions in butter in 10″
skillet, stirring frequently, til onions are softened. Arrange half
of the onions evenly in pie plate; sprinkle with half of the bacon.
Top with remaining onions and bacon. Place milk, Worcestershire
sauce, eggs and baking mix in blender container. Cover and blend on
high 15 sec. Pour into plate. Mix herbs in small bowl; crush
slightly. Sprinkle evenly over milk mixture. Bake until knife
inserted in center comes out clean, about 35 min. FOR 2 SERVINGS:
Grease 2 10 oz custard cups. Decrease onions to 1, butter to 2 tb.,
bacon to 4 slices, milk to 1/2 c., Worcestershire sauce to 1/2 tsp,
eggs to 1, Bisquick to to 1/4 c. and herbs to a pinch of each. Bake
10 min. HIGH ALTGrease 10″ pie plate. Cook onions til softend, 6-7
min. Bake 30-35 min. For 2 servings, bake 20-25 min.
Yields
6 Servings