Author Notes: Sorting through my holiday recipes, I stumbled on an old favorite. This pudding goes well with turkey, chicken, pork or beef, a versatile side dish for cold weather gatherings. Be certain to slowly caramelize the onions to encourage their rich flavor. - Lizthechef —Lizthechef
Food52 Review: WHO: Lizthechef is a seasoned, devoted home cook, retired social worker, and blogger.
WHAT: A simple, no-fuss savory pudding to make over and over again.
HOW: Get a deep caramelization on the onions, mix with the rest of the ingredients, and bake.
WHY WE LOVE IT: At first glance, this seems like it would resemble a crustless quiche -- but it's even more refined than that. Make sure to take your time while caramelizing the onions; they are the star of the dish. This would make a perfect, elegant side dish for a holiday meal -- and is quick enough to whip up for a weeknight dinner, too. —Food52
large yellow onions, peeled, sliced and cut into half circles
tablespoons olive oil
tablespoons unsalted butter
teaspoon fresh thyme leaves
tablespoon AP unbleached flour
teaspoon kosher salt
teaspoon ground white pepper
cup heavy cream
- In a large skillet, heat the oil and butter. When melted, add the onions and the thyme. Cook slowly, over medium-low heat, until the onions turn limp and brown.
- Preheat oven to 350 degrees.
- Using a mixer, beat the eggs. Add the dry ingredients and mix well over medium speed.
- Lower the mixer speed and add the cream.
- Grease a medium-sized gratin dish. Add the onions. Cover with the pudding mixture.
- Bake 40 minutes or until browned and bubbly.
- This recipe is a Community Pick!