yes Carol, very similar to a quiche, but the ratio of onions to eggs is much larger...
the eggs here are more of a binder than a base to the dish...
you can make it very oniony (traditional) by using spanish onions...
or very sweet, by using a Chillean or Peruvian or Texas 1015 or Walla-Walla onions...
or halfway in between by using Vidallia Onions...

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