Sweet Onion Pudding
Yum yum yum !! From my recipes Southern Living December 2008. Easy to make ahead and cook day off. This is a definite holiday keeper! As per my usual I halved the recipe below.
6 large eggs
2 cups whipping cream
1 (3-ounce) package shredded Parmesan cheese
3 tablespoons all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter or margarine
6 medium-size sweet onions, thinly sliced
Step 1 Stir together first 3 ingredients in a large bowl, blending well. Combine our and next 3 ingredients; gradually stir into egg mixture. Set aside.
Step 2 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.
Step 3 Stir onions into egg mixture; then spoon into a lightly greased 13- x 9-inch baking dish.
Step 4 Bake at 350° for 30 minutes or until pudding is set.
6 large eggs
2 cups whipping cream
1 (3-ounce) package shredded Parmesan cheese
3 tablespoons all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter or margarine
6 medium-size sweet onions, thinly sliced
Step 1 Stir together first 3 ingredients in a large bowl, blending well. Combine our and next 3 ingredients; gradually stir into egg mixture. Set aside.
Step 2 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.
Step 3 Stir onions into egg mixture; then spoon into a lightly greased 13- x 9-inch baking dish.
Step 4 Bake at 350° for 30 minutes or until pudding is set.
Comments
Post a Comment