Recipe - Onion Pudding

3 tablespoon Olive oil
2 One fourth pound Onions; halved and cut or sliced up
thinly (a mixture of red
and yellow onions and leeks
is nice)
One fourth cup Bourbon (optional; of
course; may use chicken or
beef broth, or white wine)
2 Garlic cloves; minced
1 cup Heavy cream
4 lg Whole eggs
2 Egg yolks
2 teaspoon Lemon fresh lemon juice
Salt and freshly ground
pepper
3 tablespoon Cornmeal

Saute onions in oil in heavy skillet over mediumlow heat until golden
brown and lightly caramelized, stirring occasionally, about 50 minutes. Add
salt generously to balance the sweetness of the onions. Add pepper to your
taste. Stir in bourbon and garlic and cook until liquid evaporates,
stirring occasionally, about 5 minutes. Let stand until cool.

Preheat oven to 350 degrees. Blend cream, eggs and yolks in large bowl. Mix
in onions and lemon juice. Pour into a 1One half quart baking dish and sprinkly
with cornmeal. Bake until center of pudding is firm, 25 to 30 minutes. Let
stand 10 minutes before serving.

Posted to TNT Prodigy's Recipe Exchange Newsletter by Melissa Tarleton
mhtarlet@unity.ncsu.edu on Nov 20, 1997