Good for the holidays. A little different from other onion puddings.
My Private Note
Units: US | Metric
- 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
- 1Preheat oven to 350 degrees F; butter a 9 by 13-inch baking dish.
- 2In a large bowl, stir together the eggs, cream, and Parmesan.
- 3In a separate bowl, combine the flour, sugar, baking powder, cayenne, chipotle, and granulated garlic, stirring or whisking until well incorporated.
- 4Combine, stirring well, the flour mixture into the egg mixture; set aside.
- 5In 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.
- 6Stir in the fresh garlic and drained water chestnuts and cook for another 5 minutes.
- 7Combine the onion mixture and the egg mixture and stir well.
- 8Spoon into the greased baking dish.
- 9Sprinkle with slivered almonds and bake until the pudding sets, 30 to 35 minutes.
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Nutritional Facts for Special Onion Pudding
Serving Size: 1 (229 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 668.9
- Calories from Fat 504
- Total Fat 56.0 g
- Saturated Fat 27.0 g
- Cholesterol 289.3 mg
- Sodium 503.0 mg
- Total Carbohydrate 25.6 g
- Dietary Fiber 4.0 g
- Sugars 9.4 g
- Protein 19.7 g
The following items or measurements are not included:
chipotle chiles in adobo