Onion Pudding

Onion Pudding
Onion Pudding

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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 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-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.

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