East Texas Onion Pudding Recipe

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East Texas Onion Pudding

Karen Feinen

By
@Ganieda

I'm told this recipe comes from The Mansion on Turtle Creek. It goes well with almost any robust meat or poultry dish, but is also great beside a salad. You could try reducing the fat content a bit by replacing the whipping cream with low-fat evaporated milk.


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Serves:

4-6

Prep:

20 Min

Cook:

30 Min

Method:

Bake

Ingredients

3 Tbsp
peanut oil
2 1/4 lb
onions, halved and thinly sliced
1/4 c
bourbon
2 clove
garlic, minced
1 c
whipping cream
4 large
eggs
2
egg yolks
2 tsp
fresh lemon juice
salt and freshly ground pepper
cayenne pepper
3 Tbsp
cornmeal

Directions Step-By-Step

1
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.
2
Stir in bourbon and garlic and cook until liquid evaporates, stirring occasionally, about 5 minutes. Let stand until cool to touch.
3
Preheat oven to 350 degrees F. Blend cream, eggs and yolks in a large bowl.
4
Mix in onions and lemon juice.
5
Season generously with salt and pepper and lightly with cayenne.
6
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.

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