1 onion
1-2 Tbls. butter
2 1/2 cups carrots, chopped into 1" pieces
4 eggs
1/2 cup half and half
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. crushed mint leaves
Thinly slice the onion. Place in a pan over med-low heat with butter and cover, stirring occasionally. When the onions are soft, remove cover and continue to cook, stirring occasionally, until the onion pieces are browned.
At the same time, boil the carrot pieces in salted water, until the fat piece of carrot are easy to stab with a fork.
Drain the carrots and puree with the half and half, making it as smooth as you can get it.
Preheat oven to 325 F.
Butter a pie tin and spread the onion evenly over the bottom.
Beat together the eggs, carrot puree, salt, pepper, and mint. Pour evenly over the onions.
Place the pie tin in a larger pan with water in it. Bake until it is a set custard, and a toothpick or knife inserted in the center comes out clean, about 60 minutes.
