This is a wonderful recipe. I have made it several times and it is always a winner. It does take a bit of time with caramelizing the onions, but it is so worth it. I use half and half in place of the heavy cream without sacrificing flavor. I think you could also use this as a meatless entree, similar to quiche. To best utilize time, the instructions should say prep and begin caramelizing the onions first and mix the other things while the onions cook. I started melting the butter when I was chopping the first onion and added it immediately. Then I continued prepping the onions, adding each as soon as it was chopped, stirring after adding each one. It got things cooking faster, saving a little time.
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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