Sweet Onion Pudding

  • PattyC Posted: 01/03/09
    Worthy of a Special Occasion

    I served this with beef tenderloin and it was wonderful! I can't wait to make it again. All my guests were wowed by this recipe. I made it as directed and it turned out perfectly. Also, the leftovers were just as good. If you want to prepare the onions ahead and just warm them again and add them to the recipe, do it.

  • Lynner Posted: 05/30/09
    Worthy of a Special Occasion

    This was absolutely awesome.  It was not overpowering with onion flavor, was even better the second day, and was fairly easy to prepare. I will definitely make this again. It goes great with Barbeque Chicken.

  • Klynda Posted: 12/26/09
    Worthy of a Special Occasion

    Outstanding and easy.

  • Dolores005 Posted: 12/26/11
    Worthy of a Special Occasion

    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!

  • JulieBatura Posted: 12/21/11
    Worthy of a Special Occasion

    Don't let the name fool you! Save this dish for something special, because these are the only words for it. Something special! What a delicious side for a Christmas meal or an anniversary party. It's perfect for any meal that must impress your guests. I wish SL would change the name, because Onion Pudding sounds gross. This scrumptious side is nothing but! Delicioso!!

  • KLEdge Posted: 12/11/13
    Worthy of a Special Occasion

    This is a family favorite and is delicious! I carmelize the onions in the morning (caution: it usually takes me longer than 30-40 minutes, more like 60+ minutes), then combine all the ingredients and store in the fridge until I am ready to cook it for dinner. I also bake it longer than 30 minutes - more like 40 minutes. LOVE it!

  • jcbent Posted: 09/24/13
    Worthy of a Special Occasion

    I have made this recipe for special occasions for many years. It is consistent and delicious. It always makes a good impression.

  • nolegatormom Posted: 08/22/14
    Worthy of a Special Occasion

    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.


More From Southern Living