East Texas Onion Pudding

East Texas Onion Pudding Recipe

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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


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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
egg yolks
2 tsp
fresh lemon juice
salt and freshly ground pepper
cayenne pepper
3 Tbsp

How to Make East Texas Onion Pudding


  • 1Heat oil in heavy large skillet over medium-low heat. Add onions and cook until golden brown and lightly caramelized, stirring occasionally, about 15 minutes.
  • 2Stir in bourbon and garlic and cook until liquid evaporates, stirring occasionally, about 5 minutes. Let stand until cool to touch.
  • 3Preheat oven to 350 degrees F. Blend cream, eggs and yolks in a large bowl.
  • 4Mix in onions and lemon juice.
  • 5Season generously with salt and pepper and lightly with cayenne.
  • 6Pour 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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