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Categories:Viewed: 86 - Published at: a year ago
Ingredients
- 3 tbsp. peanut oil
- 4 yellow East Texas Noonday onions, peeled and sliced
- 6 Vidalia onions, peeled and sliced
- 1 cup heavy cream
- 4 lg. eggs
- 2 garlic, peeled and minced
- Salt and cayenne pepper
- Fresh lemon juice
- Tobacco onions
Method
- Preheat oven to 300F.
- 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.
- Pour into an 8-inch 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 approximately 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.
