Categories: Vegetables, Beef 
      Yield: 8 servings 
  
      1 c  Coarse breadcrumbs                  4 tb Butter 
    1/4 c  Chopped parsley leaves              2 lb Small white onion 
      6 tb Butter                              2 tb Sugar 
    1/4 c  Marsala wine                      1/4 c  Beef broth 
  1 1/4 c  All purpose flour                 1/2 pt Salt 
      6 tb Cold unsalted butter, cut up        2 tb Vegetable shortening 
      3 tb Cold water                      
  
  ÚÚÚÚÚ ea Ground pepper, to taste       ÚÚÚÚÚÚÚ ** FLAKY CRUST 1. Cook 
  breadcrumbs in the 4 TBS. of butter toasted and golden in 2. Cook onions 
  until crisp/tender in a steamer over simmering water. 3. Saute onions in 6 
  TBS. butter for 10 minutes turning to coat all 4. Pour in wine and beef 
  broth.  Add fresh ground pepper.  Continue 5. Place onion mixture in 
  partially baked crust.  Sprinkle with 6.   Bake 20 minutes. Let rest 10 
  minutes before serving. 1.   Process flour, salt, butter and shortening 
  until consistency of 2.   Add 2 TBS. water and process until incorporated. 
  If dough is too 3.   Remove dough from processor and shape into a flattened 
  disc.  Cover 4.   Roll dough large enough to fit into 10 inch quiche or 
  tart pan. 5.   Line chilled pastry with large sheet of aluminum foil and 
  fill with