Sweet Onion Pudding

Southern Living
Makes 10 servings


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1/2 cup butter
6 medium-size sweet onions, thinly sliced
6 large eggs, lightly beaten
2 cups whipping cream
1 cup (4 oz.) shredded Parmesan cheese
3 tablespoons all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
2 cups soft, fresh breadcrumbs


Total: 4 Hours, 55 Minutes

1. Melt butter in a large skillet over medium heat; add onions. Cook, stirring often, 30 to 40 minutes or until caramel colored; remove from heat.

2. Whisk together eggs, cream, and Parmesan cheese in a large bowl. Combine flour and next 3 ingredients in a separate bowl; gradually whisk into egg mixture until blended. Stir onions and breadcrumbs into egg mixture; spoon into a lightly greased 6-qt. slow cooker.

3. Cover and cook on LOW 4 to 5 hours or until center is set and edges are golden brown.

Note: Onions can be cooked up to 2 days ahead. Cover and chill until ready to assemble pudding.

Created date

October 2010