This recipe was originally submitted by Mean Chef (IHHDRO). Since it had been sitting in my cookbook begging for attention for quite some time, I adopted it after he left this site. Today, I had the opportunity to finally try it. The blend of flavors is perfect. We served it as a side with grilled pork loin and salad, but it could easily be a meal entirely on its own. I can imagine it as a great brunch, lunch, or light dinner option with a just a leafy salad. Onions sauteed in butter and combined with cream and Parmesan in a flaky crust, what could you possibly not like about that?