EAST TEXAS ONION PUDDING

East Texas Onion Pudding image

This recipe comes from chef Dean Fearing of The Mansion on Turtle Creek in Dallas,Texas. It goes well with almost any robust meat or poultry dish. From a March 1989 issue of Bon Appetit that featured recipes from the Mansion.

Provided by Leslie in Texas

Categories Onions

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons peanut oil
2 lbs onions, halved and thinly sliced
1/4 cup Bourbon
2 garlic cloves, minced
1 cup whipping cream
4 large eggs
2 egg yolks
2 teaspoons fresh lemon juice
salt & freshly ground black pepper
cayenne pepper
3 tablespoons cornmeal

Steps:

Heat oil in heavy large skillet over medium-low heat.
Add onions and cook until golden brown and lightly carmelized, 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.
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.

Nutrition Facts : Calories 552.8, Fat 39.5, SaturatedFat 17.8, Cholesterol 387.4, Sodium 105.5, Carbohydrate 30.4, Fiber 3.6, Sugar 10.3, Protein 11.4