East Texas Onion Pudding

East Texas Onion Pudding

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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.

Rating:

☆☆☆☆☆ 0 votes

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

How to Make East Texas Onion Pudding

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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