East Texas Onion Pudding

East Texas Onion Pudding

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Karen Feinen


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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20 Min
30 Min


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

How to Make East Texas Onion Pudding


  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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