Author Notes: Sorting through my holiday recipes, I stumbled on an old favorite. This pudding goes well with turkey, chicken, pork or beef, a versatile side dish for cold weather gatherings. Be certain to slowly caramelize the onions to encourage their rich flavor. – Lizthechef —Lizthechef
Food52 Review: WHO: Lizthechef is a seasoned, devoted home cook, retired social worker, and blogger.
WHAT: A simple, no-fuss savory pudding to make over and over again.
HOW: Get a deep caramelization on the onions, mix with the rest of the ingredients, and bake.
WHY WE LOVE IT: At first glance, this seems like it would resemble a crustless quiche — but it’s even more refined than that. Make sure to take your time while caramelizing the onions; they are the star of the dish. This would make a perfect, elegant side dish for a holiday meal — and is quick enough to whip up for a weeknight dinner, too. —Food52
Serves: 4
Ingredients
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2
large yellow onions, peeled, sliced and cut into half circles
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2
tablespoons olive oil
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2
tablespoons unsalted butter
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1
teaspoon fresh thyme leaves
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3
large eggs
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1
tablespoon AP unbleached flour
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1/2
teaspoon kosher salt
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1/4
teaspoon ground white pepper
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1
cup heavy cream
Directions
- In a large skillet, heat the oil and butter. When melted, add the onions and the thyme. Cook slowly, over medium-low heat, until the onions turn limp and brown.
- Preheat oven to 350 degrees.
- Using a mixer, beat the eggs. Add the dry ingredients and mix well over medium speed.
- Lower the mixer speed and add the cream.
- Grease a medium-sized gratin dish. Add the onions. Cover with the pudding mixture.
- Bake 40 minutes or until browned and bubbly.
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Photo by James Ransom
/6e765a98-06c9-49b9-81b7-c550eac025c8--onion_pudding0001.JPG "Caramelized Onion Pudding 3")
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