Special Onion Pudding

15 ingredients
9 steps

Ingredients

  • 6 large eggs
  • 2 cups heavy cream
  • 6 ounces shredded parmesan cheese
  • 3 tablespoons flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 12 teaspoon cayenne pepper
  • 18 teaspoon minced canned chipotle chile in adobo
  • 14 teaspoon garlic granules
  • 12 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. 1
    Preheat oven to 350 degrees F; butter a 9 by 13-inch baking dish.
  2. 2
    In a large bowl, stir together the eggs, cream, and Parmesan.
  3. 3
    In a separate bowl, combine the flour, sugar, baking powder, cayenne, chipotle, and granulated garlic, stirring or whisking until well incorporated.
  4. 4
    Combine, stirring well, the flour mixture into the egg mixture; set aside.
  5. 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. 6
    Stir in the fresh garlic and drained water chestnuts and cook for another 5 minutes.
  7. 7
    Combine the onion mixture and the egg mixture and stir well.
  8. 8
    Spoon into the greased baking dish.
  9. 9
    Sprinkle with slivered almonds and bake until the pudding sets, 30 to 35 minutes.

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