FRENCH ONION BREAD PUDDING
Steps:
- Preheat the oven to 350 degrees F.
- In a large skillet, saute the onions, sugar, and 1 teaspoon of the salt in the clarified butter over medium-high heat; stir constantly to prevent burning. Cook until golden brown. Add sherry and stir to lift any caramelized onion on the bottom of the pan. Remove from the heat and set aside.
- Spread out the bread pieces evenly on a baking sheet. Place in the oven for about 5 to 8 minutes to dry the bread slightly but not to add color. Set aside to cool.
- Whisk together the eggs, cream, mustard, thyme, the remaining salt, and pepper. Soak the bread in the egg mixture for 5 minutes.
- In a casserole dish, layer the bread with the onions and cheese. Pour the remaining egg mixture over the top.
- Bake for 35 minutes or until the egg mixture is set.
FRENCH ONION SOUP BREAD PUDDING
Everyone knows that the best part of French onion soup is the crusty, cheesy top: these individual savory bread puddings are packed with all that gooey, bready goodness.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Grease six 8-ounce ramekins with butter and set aside on a rimmed baking sheet.
- Cut six 1/2-inch thick slices from the baguette and place them on the baking sheet. Cut the remaining baguette into 1/2-inch cubes (you should have about 4 1/2 cups) and spread them out on the same baking sheet. Bake, tossing the cubes and flipping the slices halfway through, until lightly browned, about 15 minutes.
- Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onions, thyme, 1 teaspoon salt and a generous amount of black pepper and cook, stirring occasionally, until the onions begin to soften, about 6 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until the onions are very soft and caramelized, 35 to 40 minutes. Add the wine, turn the heat to medium-high, bring to a boil and cook until the wine has evaporated, about 5 minutes. Add 2 cups water and the bouillon cube and stir until the cube dissolves. Bring the mixture to a boil and let cook until thickened slightly, about 5 minutes.
- Whisk together the heavy cream, chives, eggs and 1/2 teaspoon salt in a medium bowl. Add 1/2 cup bread cubes to each ramekin, sprinkle each with 1/4 cup Gruyere and top each with 1/4 cup bread cubes. Pour the egg mixture over the top. Divide the onion mixture among the ramekins. Top each ramekin with a slice of bread and 3/4 cup Gruyere.
- Set aside at room temperature for 15 minutes to allow the bread to absorb the egg mixture. Bake on the baking sheet until the custard is set and the bread pudding is puffed and golden, about 20 minutes. Let stand 5 minutes before serving.
ONION PUDDING
A friend's mother made this for us last year. We have tweaked it and added other spices, as well as the water chestnuts and almonds. We have served to rave reviews many times since then. We use Vidalia onions when they are in season.
Provided by Food Network
Categories side-dish
Time 1h20m
Yield 8 servings
Number Of Ingredients 14
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.
CARAMELIZED ONION PUDDING
Provided by Food Network
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees
- Melt butter in a skillet, add onions and cook over medium heat until they caramelize and have reached a golden tone. Beat the eggs and slowly add the cream, sugar, salt, baking powder and flour. Mix well.
- Stir in the onion butter mixture. Pour into a buttered 9 by 13-inch pyrex dish. Bake for 45 minutes
CHEESE AND ONION PUDDING
I used to make this all the time when I first learned to cook, as it's so easy and yummy. We just used to eat it served with some piping hot baked beans for a really cheap and filling meal.
Provided by Noo8820
Categories One Dish Meal
Time 45m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Spread most of the butter on the bread and use the rest to grease a 2.5 pint casserole dish.
- Layer the bread, cheese and onion in the dish, finishing with a layer of cheese.
- Whisk the eggs with the remaining ingredients. Add salt and pepper to your taste, then pour into the casserole and set aside for 10 minutes.
- Bake in the top of a preheated oven, 200°C/Gas Mark 6 for about 30 minutes.
Nutrition Facts : Calories 1264.9, Fat 93.4, SaturatedFat 53.6, Cholesterol 618.7, Sodium 2073.3, Carbohydrate 58.3, Fiber 4.8, Sugar 7.1, Protein 50.3
ONION PUDDING
Serve this with Roast Beef and Gravy... Mmmmmmmmmm! Bake this in a large pan (9 x 13) so that the mixture has room to spread out. Feel free to add more Onions if you wish! Creates a delicious cripsy pudding similar to Yorkshire Pudding. Enjoy!
Provided by kelycarter_
Categories < 60 Mins
Time 35m
Yield 1 pudding
Number Of Ingredients 5
Steps:
- Preheat oven to 400'.
- Grease a large pan (9x13 will work).
- Combine the dry ingredients together and then work in the shortening.
- Add the Onions and then add enough Milk to make a very soft dough (the dough should only just hold together and will seem very runny - about 1 cup).
- Place the dough in the pan - it will spread out to the edges.
- Bake for 30 to 40 minutes.
ONION YORKSHIRE PUDDINGS
This easy recipe is a cross between traditional Yorkshire pudding and popovers that makes a great complement to prime rib. We also like it with beef stew and steak. Make more than you need because everyone loves them. -Emily Chaney, Blue Hill, Maine
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a large skillet, saute onions, 1/2 teaspoon salt and pepper in butter until tender but not browned. Divide among eight 6-oz. ramekins or custard cups. Place on a baking sheet., In a large bowl, combine flour and remaining salt. Whisk the eggs, water and milk; whisk into flour mixture just until blended. Pour 1/4 cup into each ramekin. , Bake 30-35 minutes or until puffed and golden brown. Serve immediately.
Nutrition Facts : Calories 118 calories, Fat 5g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 343mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
MINI YORKSHIRE PUDDINGS WITH ROAST BEEF AND QUICK CARAMELIZED ONIONS
This is all your favorite steakhouse flavors in one sophisticated bite. This show-stopping appetizer will be the bell of the ball for your holiday soirees and beyond. Roast beef, horseradish cream and chives are loaded onto pillowy mini Yorkshire puddings. It sounds (and looks!) fancy, but it's surprisingly easy to whip up.
Provided by Valerie Bertinelli
Categories appetizer
Time 45m
Yield 24 Yorkshire pudding bites
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Place a 24-cup mini muffin tin on a rimmed baking sheet. Add enough vegetable oil to each muffin cup to coat the bottom. Transfer to the oven so it gets hot as the oven preheats.
- Whisk together the milk and eggs in a large liquid measuring cup. Next add the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper and whisk to combine. Set aside.
- Heat a saute pan over medium-high heat. Add 1 tablespoon of vegetable oil and the onions. Cook, stirring frequently, until the onions begin to soften. Stir in the sugar and 1/4 teaspoon salt. Continue cooking until the onions are slightly browned and softened, about 10 minutes. Turn the heat off and set aside.
- Carefully remove the hot pans from the oven. Add the batter to the muffin cups, filling each about three-quarters full. Bake until the puddings are puffed and golden brown, about 20 minutes; do not open the oven before the 20 minutes are up or the puddings could collapse.
- Transfer the Yorkshire puddings to a serving platter. Top each with some of the caramelized onions. Slice or tear the roast beef slices in half or in thirds and arrange the pieces on top of the onions. Top each with about 1/4 teaspoon of the horseradish sauce and sprinkle with the chopped chives.
ONION BREAD PUDDING
Like French Onion Soup? You'll love this amazing savory bread pudding along side a beef roast or chicken, or heck just make it on it's own--cheesy and oniony and bubbly.
Provided by yooper
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Melt 4 tablespoons butter with the corn or vegetable oil in a heavy pot.
- Toss in the onions, cover and steam over low heat for 15 minutes.
- Uncover the pot raise the heat to medium, and cook, stirring occasionally, until the onions re deeply browned and caramelized.
- Pour in the vermouth and boil until the liquid cooks away, scraping the bottom of the pot with a wooden spoon all the while.
- Choose a shallow round 1 1/2-quart casserole dish Rub it thoroughly with the cut sides of the garlic clove.
- Discard the garlic.
- Toss the bread and onions together.
- Spread them in the casserole dish.
- Melt the remaining butter and pour over the bread.
- Sprinkle on the cheese.
- Beat the eggs slightly and beat in the half and half and salt and pepper.
- Pour the mixture evenly over the bread and cheese.
- Press the bread into the liquid with a spatula.
- (The dish may be covered and refrigerated overnight. Bring to room temperature before baking)
- Bake for 30 to 40 minutes until puffed and golden.
- Serve at once.
Nutrition Facts : Calories 608, Fat 40.1, SaturatedFat 23.4, Cholesterol 203.2, Sodium 479.5, Carbohydrate 40.2, Fiber 4.3, Sugar 10.2, Protein 22.1
CORN-ONION PUDDING
Lend me your ears! This vegetable-dense, antioxidant-packed side dish is savory and delicious year-round.
Provided by USA WEEKEND Jean Carper
Categories Side Dish Vegetables Onion
Time 1h5m
Yield 9
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Heat oil in large skillet. Add onion; cook over low heat, stirring regularly, until golden and slightly caramelized, about 20 minutes.
- Place onion in a shallow 9-by-9-inch ovenproof dish. Add corn and bell pepper.
- Beat eggs; stir into half-and-half. Pour egg mixture over casserole, add salt and pepper, and stir. Sprinkle cheese on top.
- Bake at 400 degrees for 30 to 35 minutes until firm. Brown top under a broiler. Let cool for 10 minutes. Cut in squares and serve.
Nutrition Facts : Calories 118.1 calories, Carbohydrate 10 g, Cholesterol 67.3 mg, Fat 6.7 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 2 g, Sodium 135.5 mg, Sugar 3.5 g
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