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1
To make the crust, put the flour, butter, vegetable shortening, and salt in a food processor fitted with a steel blade, and pulse until crumbly.
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2
Gradually add 2 tablespoons cold water, pulsing until the dough forms a ball.
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3
Remove, cover in plastic wrap, and refrigerate for 30 minutes.
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4
On a floured surface, roll out the dough to about 10 inches in diameter.
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5
Gently lay it in an ungreased 9-inch tart pan with a removable bottom, pressing the dough into the sides and trimming off any excess dough.
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6
Cover the dough closely with aluminum foil, and refrigerate for a few hours or overnight.
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7
To make the filling, heat the butter in a frying pan.
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8
Add the onions, sugar, and salt to taste, and saute over low heat, covered, for about 30 minutes, or until the onions are golden and soft.
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9
Set aside to cool.
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10
Preheat the oven to 450 degrees.
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11
Fill the foil-lined crust with enough dried beans to cover the bottom.
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12
Bake for 10 minutes.
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13
Reduce the temperature to 375 degrees, and cook for 5 more minutes.
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14
Remove the foil and the beans.
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15
Put the eggs, cream, nutmeg, and salt and pepper in a mixing bowl, and beat them together until blended.
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16
Fold in the onions, then transfer the filling to the pie crust and scatter the chives on top.
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17
Return it to the oven, and bake for 30 minutes, or until the center is set and custardlike.
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18
Serve warm or at room temperature.
