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
Yield: Makes 8 servings
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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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