 | | Directions | - Preheat oven to 400° F. Melt butter in medium skillet over medium heat. Add onions; cook 8 minutes, or until tender, stirring frequently. Remove from heat. Cool. Beat egg yolk, cream, salt and pepper in small bowl with wire whisk until well blended. Add to onions; mix well.
- Brush both sides of tortillas with oil; place, in single layer, on baking sheet. Cover evenly with onion mixture, ham and cheese. Bake 6 minutes, or until topping is hot and bubbly. Serve warm.
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| Ingredients | | - |  | 1 tablespoon butter |
| - | | 2 cups (8 ounces) shredded Gruyere or Emmentaler cheese |
| - | | 1 tablespoon oil |
| - | | 6 flour tortillas (6 inch) |
| - | | 1/4 teaspoon ground white pepper |
| - | | 1/4 teaspoon salt |
| - | | 1 tablespoon heavy (whipping) cream |
| - | | 1 egg yolk |
| - | | 2 large onions, halved vertically, thinly sliced (about 2 cups) |
| - | | 1 1/4 cups shredded leftover Cook's® Bone-in Ham |
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