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East Texas Onion Pudding

Servings:
6 Servings
Listed in Categories:
Import
  • 3 tb Peanut oil
  • 4 Yellow East Texas Noonday
  • -onions, peeled & sliced
  • 6 Vidalia onions; peeled &
  • -sliced
  • 1 c Heavy cream
  • 4 lg Eggs
  • 2 Cloves garlic; peeled &
  • -minced
  • Salt; to taste
  • Cayenne pepper; to taste
  • Fresh lemon juice; to taste
  • 1 Recipe Tobacco Onions; see
  • -recipe
Preheat oven to 300 degrees. Heat oil in a large saute pan over medium
heat. When hot, add onions and saute for 10 to 12 minutes or until
completely transparent but not brown. Remove from heat and allow to cool.

In a medium mixing bowl whip cream, eggs, and garlic. Add onions and season
with salt, cayenne and lemon juice to taste. Pour into an 8-inch square
ceramic baking dish and place on center rack of preheated oven. Cook for
approximately 20 minutes or until top begins to set.

Sprinkle Tobacco Onions evenly over pudding and return to oven. Cook for
about 20 minutes more or until center is completely set. Cover loosely with
aluminum foil if onions begin to get too brown Remove pudding from oven and
allow to rest for 10 minutes before serving.

HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A03 FAMILY REUNION

Recipe by: Dean Fearing

Posted to MC-Recipe Digest V1 #820 by Holly Butman
on Sep 29, 1997