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
Test Kitchen Notes
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
fresh thyme leaves
AP unbleached flour
ground white pepper
In This Recipe
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.