Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Onion Pudding




Source of Recipe


Recipe courtesy Mary Adair


List of 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

Recipe



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-high heat. Add the onions and cook, stirring, until caramelized. 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.