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Sweet Onion Pudding

Sweet Onion Pudding

Southern Living NOVEMBER 2010

  • Yield: Makes 10 servings
  • Total: 4 Hours, 55 Minutes


  • 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


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.


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Sweet Onion Pudding Recipe