We really liked this dish and will definitely make again, though I modified slightly. I could not bring myself to put two cups of whipping cream, though I am sure it would have been delicious. I used about 3/4 c. half/half and 1 1/4 c. skim milk for the half/half and it was delicious. Next time I make this modification, I will add another tablespoon flour to thicken a little more. I may not add the sugar next time as I don't think it was necessary. The onions were sweet enough. I can't wait to make it again with good Georgia Vidalia onions which will hit the market soon!
Sweet Onion Pudding
Don't let the name deceive you. This Sweet Onion Pudding side dish is a holiday must-have. One online reviewer says, " It is incredible! Family REQUIRES it to part of any significant meal since 2005."
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Bake: 40 Minutes
- 1/2 cup butter
- 6 medium-size sweet onions, thinly sliced
- 6 large eggs, lightly beaten
- 2 cups whipping cream
- 1 (3-oz.) package shredded Parmesan cheese
- 3 tablespoons all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- Garnish: fresh thyme sprigs
- 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. Preheat oven to 350°. 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 into egg mixture; spoon into a lightly greased 13- x 9-inch baking dish.
- 3. Bake at 350° for 35 to 40 minutes or until set. Garnish, if desired.
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