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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 cup butter |
6 medium-size sweet onions, thinly sliced |
6 large eggs, lightly beaten |
2 cups whipping cream |
1 cup (4 oz.) shredded parmesan cheese |
3 tablespoons all-purpose flour |
2 tablespoons sugar |
2 teaspoons baking powder |
1 teaspoon salt |
2 cups soft, fresh breadcrumbs |
Directions:
1. Melt butter in a large skillet over medium heat; add onions. Cook, stirring often, 30 to 40 minutes or until caramel colored; remove from heat.
2. Whisk together eggs, cream, and Parmesan cheese in a large bowl. Combine flour and next 3 ingredients in a separate bowl; gradually whisk into egg mixture until blended. Stir onions and breadcrumbs into egg mixture; spoon into a lightly greased 6-qt. slow cooker.
3. Cover and cook on LOW 4 to 5 hours or until center is set and edges are golden brown.
4. Note: Onions can be cooked up to 2 days ahead. Cover and chill until ready to assemble pudding.
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