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.
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 and breadcrumbs into egg mixture; spoon into a lightly greased 6-qt. slow cooker.
Cover and cook on LOW 4 to 5 hours or until center is set and edges are golden brown.
Note: Onions can be cooked up to 2 days ahead. Cover and chill until ready to assemble pudding.
This is so delicious! It sounds very strange from the title, but it is a wonderful side dish for a holiday meal. Made it for Christmas and everyone loved it. Carmelizing the onions is key to this dish. Takes a while and lots of stirring, but then you put it in the crockpot and are good to go. Mine took only about 2 hrs to brown. Enjoy!
Love it! A little time consuming for everyday but totally worth the effort. I made it for a holiday dinner party last year and everyone raved. It has quickly become a staple at our house. My husband adores it, and my mom, sister, and best friend got the recipe from me and make it regularly themselves
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