ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sweet Onion Pudding

Total time 4 hrs, 55 mins
Yield Makes 10 servings

Ingredients

  • 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

How to Make It

  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.

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