This souffle (aka pudding; perhaps a nod to Euro cooking?) was my "star" of the dinner show on Christmas Day. Delicate and delicious, it was a perfect accompaniment to prime rib. I thought that 6 onions might be a little over the top, but they caramelized down into a reasonable quantity and made the batter a beautiful golden color. Although I am surprised there were left overs, I was glad, because it was great the next morning for breakfast. Served with sausage or bacon, fresh fruit and a croissant, it could definitely showcase at a special brunch just as easily as at a main event. I will never go back to Yorkshire Pudding; this was simply fabulous!
Sweet Onion Pudding
- 6 large eggs
- 2 cups whipping cream
- 1 (3-ounce) package shredded Parmesan cheese
- 3 tablespoons all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup butter or margarine
- 6 medium-size sweet onions, thinly sliced
- Stir together first 3 ingredients in a large bowl, blending well. Combine flour and next 3 ingredients; gradually stir into egg mixture. Set aside.
- 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.
- Stir onions into egg mixture; then spoon into a lightly greased 13- x 9-inch baking dish.
- Bake at 350° for 30 minutes or until pudding is set.
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