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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Good for the holidays. A little different from other onion puddings. Ingredients:
6 large eggs |
2 cups heavy cream |
6 ounces shredded parmesan cheese |
3 tablespoons flour |
2 tablespoons sugar |
2 teaspoons baking powder |
1/2 teaspoon cayenne pepper |
1/8 teaspoon minced canned chipotle chile in adobo |
1/4 teaspoon garlic granules |
1/2 cup unsalted butter |
2 tablespoons vegetable oil |
7 medium vidalia onions or 7 medium other sweet onions, thinly sliced |
2 cloves garlic, minced |
1 (8 ounce) can sliced water chestnuts, drained |
1 cup blanched slivered almond |
Directions:
1. Preheat oven to 350 degrees F; butter a 9 by 13-inch baking dish.
2. In a large bowl, stir together the eggs, cream, and Parmesan.
3. In a separate bowl, combine the flour, sugar, baking powder, cayenne, chipotle, and granulated garlic, stirring or whisking until well incorporated.
4. Combine, stirring well, the flour mixture into the egg mixture; set aside.
5. In a large skillet over medium-high heat, heat the butter and oil; add the thinly sliced onions and cook, stirring, until caramelized, about 10 to 15 minutes.
6. Stir in the fresh garlic and drained water chestnuts and cook for another 5 minutes.
7. Combine the onion mixture and the egg mixture and stir well.
8. Spoon into the greased baking dish.
9. Sprinkle with slivered almonds and bake until the pudding sets, 30 to 35 minutes.
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