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."
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
How to Make It
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.
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.
Bake at 350° for 35 to 40 minutes or until set. Garnish, if desired.
A big hit at Easter & now going to make for Thanksgiving. The men were practically licking the casserole dish clean! I first thought this was a "Cooking Light" recipe, but didn't note ingredients carefully (whipping cream & butter!!!) Would like suggestions to lighten the calorie & fat content. It is yummy though.
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!