(From the Edward)
Started by slicing the onions thin, then melting 3 tablespoons of butter in a 12 inch saute pan. The oven was pre-heating at this time. Put chopped rosemary, salt, and pepper into the onion mixture. Cooked the onions on medium high for 10 or more minutes. Unrolled pie crust onto a baking sheet. Brushed the pie crust with beaten egg white. Covered it with about a half cup of cheese, leaving a two inch perimeter. When the onions were done (I added a little more butter toward the end), spooned them onto the cheese. Then turned the reserved ends of the pie crust up and over the mixture. Brushed with more egg white. Topped the onion mixture with some more cheese (I added the regiaano at this point). Baked about 19 minutes. Let cool for at least five minutes before serving.