East Texas Onion Pudding Recipes

Steps:

• Heat oil in heavy large skillet over medium-low heat.
• Add onions and cook until golden brown and lightly carmelized, stirring occasionally, about 50 minutes.
• Stir in bourbon and garlic and cook until liquid evaporates, stirring occasionally, about 5 minutes; let stand until cool to touch.
• Preheat oven to 350 degrees.
• Blend cream,eggs and yolks in large bowl;mix in onions and lemon juice,season generously with salt and pepper and lightly with cayenne.
• Pour into 6-cup ceramic baking dish.
• Sprinkle with cornmeal.
• Bake until center of pudding is firm, 25 to 30 minutes.
• Let stand 10 minutes before serving.

Steps:

• 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.

Steps:

• Heat oil in heavy large skillet over medium-low heat. Add onions and cook until golden brown and lightly caramelized, stirring occasionally, about 15 minutes.
• Stir in bourbon and garlic and cook until liquid evaporates, stirring occasionally, about 5 minutes. Let stand until cool to touch.
• Preheat oven to 350 degrees F. Blend cream, eggs and yolks in a large bowl.
• Mix in onions and lemon juice.
• Season generously with salt and pepper and lightly with cayenne.
• Pour into 6-cup baking dish. Sprinkle with cornmeal. Bake until center of pudding is firm. 25 to 30 minutes. Let stand 10 minutes before serving.