Pear, Roquefort, And Caramelized Onion Galette

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Oxmoor House


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2 large sweet onions, thinly sliced (about 2 pounds)

1 tablespoon butter or margarine, melted

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1/2 (15-ounce) package refrigerated piecrusts

2 firm Bosc pears, peeled and thinly sliced

1 tablespoon all-purpose flour

1/2 cup coarsely chopped pecans

3 ounces crumbled Roquefort cheese

1 large egg, lightly beaten

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