Recipe - East Texas Onion Pudding

3 tablespoon Peanut oil
4 Yellow East Texas Noonday
onions, peeled & cut or sliced up
6 Vidalia onions; peeled &
cut or sliced up
1 cup Heavy cream
4 lg Eggs
2 Cloves garlic; peeled &
minced
Salt; to taste
Cayenne pepper; to taste
Fresh lemon juice; to taste
1 Recipe Tobacco Onions; see
recipe

Preheat oven to 300 degrees. Heat oil in a large saute pan over medium
heat. When hot, add onions and saute for 10 to 12 minutes or until
completely transparent but not brown. Remove from heat and allow to cool.

In a medium mixing bowl whip cream, eggs, and garlic. Add onions and season
with salt, cayenne and lemon juice to taste. Pour into an 8inch square
ceramic baking dish and place on center rack of preheated oven. Cook for
approximately 20 minutes or until top begins to set.

Sprinkle Tobacco Onions evenly over pudding and return to oven. Cook for
about 20 minutes more or until center is completely set. Cover loosely with
aluminum foil if onions begin to get too brown Remove pudding from oven and
allow to rest for 10 minutes before serving.

HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A03 FAMILY REUNION

Recipe by: Dean Fearing

Posted to MCRecipe Digest V1 #820 by Holly Butman
butma001@acpub.duke.edu on Sep 29, 1997