Special Onion Pudding

Submitted by RedRobin

"Good for the holidays. A little different from other onion puddings."

 

• Ready In: 50mins
• Ingredients: 15
• Serves: 8

ingredients

• 6 large eggs
• 473.18 ml heavy cream
• 170.09 g shredded parmesan cheese
• 44.37 ml flour
• 29.58 ml sugar
• 9.85 ml baking powder
• 2.46 ml cayenne pepper
• 0.61 ml minced canned chipotle chile in adobo
• 1.23 ml garlic granules
• 118.29 ml unsalted butter
• 29.58 ml vegetable oil
• 7 medium vidalia onions or 7 medium other sweet onions, thinly sliced
• 2 clove garlic, minced
• 226.79 g can sliced water chestnuts, drained
• 236.59 ml 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.