Photo: Onion Pudding Recipe
A friend's mother made this for us last year. We have tweaked it and added other spices, as well as the water chestnuts and almonds. We have served to rave reviews many times since then. We use Vidalia onions when they are in season.
Ingredients
- 6 large eggs
- 2 cups heavy cream
- 6 ounces shredded Parmesan
- 3 tablespoons all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cayenne pepper
- 1/8 teaspoon minced canned chipotle en adobo
- 1/4 teaspoon granulated garlic
- 1/2 cup unsalted butter, plus extra for greasing pan
- 2 tablespoons vegetable oil
- 7 medium-sized Vidalia onions, thinly sliced
- 1 (8-ounce) can sliced water chestnuts, drained
- 1 cup slivered almonds
Directions
Preheat oven to 350 degrees F. Grease a 9 by 13-inch baking dish with butter.
In a large bowl, stir together the eggs, cream, and Parmesan. In a bowl, whisk together the flour, sugar, baking powder, cayenne, chipotle, and garlic. Stir the flour mixture into the egg mixture and set aside.
Heat the butter and oil in a large skillet over medium-low heat. Add the onions and cook, stirring, until caramelized, about 25 minutes. Add the water chestnuts and cook for another 5 minutes.
Stir the onion mixture into the egg mixture and spoon into the greased baking dish. Sprinkle with slivered almonds and bake until the pudding is set, about 30 minutes.
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By ramseyc22_12808742
West Chester, pa
on November 15, 2012
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i was given the task of bringing the onions to thanksgiving this year. i just made this because i wanted to try something different (and to test the recipe before i head over next week. This recipe is awesome!!!! I added extra salt and pepper while browning the onions, but other than that i followed it exactly. this is so good- even my 1 year old likes it.
By diane_1214518
mountain view, CA
on December 01, 2006
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we loved this off the bat. Fresh from the oven the texture was wonderful and the flavor did not dissappoint. The almonds were a great addition. We did not like the water chestnuts, I'd leave them out. Next time, however, I will half the recipe and cook in single serving custard ramikins. We had nearly 4x as much left over as we ate, not a good proportion.
By jmezger_4519953
Salado, TX
on December 20, 2005
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I made this for Thanksgiving this year for a dinner with friends and family. It was a great hit. Not only was it tastey it smelled delicious cooking.
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