RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6703
| View Recipe |
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| Recipe Name: |
East Texas Onion Pudding - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
10.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
85.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$1.23
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Serve with Pan-Seared Veal Chops with Apple Bourbon Sauce. |
| Comments: |
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Ingredients:
1 to taste salt and pepper
1 to taste pepper, cayenne
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Directions:
Heat oil in heavy large skillet over medium low heat. Add onions and cook until golden brown and lightly caramelized, stirring occasionally, about 50 minutes.
Stir in bourbon and garlic and cook until liquid evaporates, stirring occasionally, about 5 minutes. Let stand until cool to touch. Preheat oven to 350 degrees.
Blend cream, eggs, and yolks in large bowl. Mix in onions and lemon juice. Season generously with salt and pepper and lightly with cayenne. (Note, we put no salt in any of our cooking including this dish.)
Pour into 6-cup ceramic baking dish. Sprinkle with cornmeal. Bake until center of pudding is firm, 25 to 30 minutes.
Let stand 10 minutes before serving. |
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| Nutrition per Serving: |
| Calories: |
416 |
Total Carbs: |
35.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
221.5 |
Fat: |
22.8 |
Protein: |
8.32 |
| Fiber: |
0.07 |
Sodium: |
83.28 |
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