Caramelized Onion Breadpudding Recipes

FRENCH ONION SOUP BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Grease six 8-ounce ramekins with butter and set aside on a rimmed baking sheet.
• Cut six 1/2-inch thick slices from the baguette and place them on the baking sheet. Cut the remaining baguette into 1/2-inch cubes (you should have about 4 1/2 cups) and spread them out on the same baking sheet. Bake, tossing the cubes and flipping the slices halfway through, until lightly browned, about 15 minutes.
• Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onions, thyme, 1 teaspoon salt and a generous amount of black pepper and cook, stirring occasionally, until the onions begin to soften, about 6 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until the onions are very soft and caramelized, 35 to 40 minutes. Add the wine, turn the heat to medium-high, bring to a boil and cook until the wine has evaporated, about 5 minutes. Add 2 cups water and the bouillon cube and stir until the cube dissolves. Bring the mixture to a boil and let cook until thickened slightly, about 5 minutes.
• Whisk together the heavy cream, chives, eggs and 1/2 teaspoon salt in a medium bowl. Add 1/2 cup bread cubes to each ramekin, sprinkle each with 1/4 cup Gruyere and top each with 1/4 cup bread cubes. Pour the egg mixture over the top. Divide the onion mixture among the ramekins. Top each ramekin with a slice of bread and 3/4 cup Gruyere.
• Set aside at room temperature for 15 minutes to allow the bread to absorb the egg mixture. Bake on the baking sheet until the custard is set and the bread pudding is puffed and golden, about 20 minutes. Let stand 5 minutes before serving.

FRENCH ONION BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• In a large skillet, saute the onions, sugar, and 1 teaspoon of the salt in the clarified butter over medium-high heat; stir constantly to prevent burning. Cook until golden brown. Add sherry and stir to lift any caramelized onion on the bottom of the pan. Remove from the heat and set aside.
• Spread out the bread pieces evenly on a baking sheet. Place in the oven for about 5 to 8 minutes to dry the bread slightly but not to add color. Set aside to cool.
• Whisk together the eggs, cream, mustard, thyme, the remaining salt, and pepper. Soak the bread in the egg mixture for 5 minutes.
• In a casserole dish, layer the bread with the onions and cheese. Pour the remaining egg mixture over the top.
• Bake for 35 minutes or until the egg mixture is set.

BRIE & CARAMELIZED ONION FLATBREAD

Steps:

• Grease a 15x10x1-in. baking pan; set aside. In a large skillet, heat butter over medium heat. Add onions; cook and stir 4-6 minutes or until softened. Reduce heat to medium-low; cook 25-30 minutes or until deep golden brown, stirring occasionally. Add garlic; cook and stir 1 minute longer., Preheat oven to 425°. Add brown sugar, vinegar, salt and pepper to onion mixture. Cook and stir 5 minutes longer. Press dough into a 12x10-in. rectangle onto prepared pan. Top with onion mixture and cheese. Bake 20-25 minutes or until golden brown. Let stand 10 minutes before cutting.

CARAMELISED ONIONS

Steps:

• Heat the oil in a large deep frying pan over a low heat.
• Add the onions with a generous pinch of salt and cook slowly for 30-40 mins. Stir occasionally to prevent them from sticking or burning until they become soft and golden. If the onions start to catch, add a splash of water to the pan and mix well.
• Add the sugar and vinegar to give them a sweet, slightly sharp chutney flavour. Keep cooking on a low heat for another 5 mins, stirring occasionally until the mix is sticky, the sugar has dissolved and the vinegar has reduced. The onions are now ready to serve, or use in a recipe.

ONION BREAD PUDDING

Steps:

• Preheat oven to 350°F.
• Melt 4 tablespoons butter with the corn or vegetable oil in a heavy pot.
• Toss in the onions, cover and steam over low heat for 15 minutes.
• Uncover the pot raise the heat to medium, and cook, stirring occasionally, until the onions re deeply browned and caramelized.
• Pour in the vermouth and boil until the liquid cooks away, scraping the bottom of the pot with a wooden spoon all the while.
• Choose a shallow round 1 1/2-quart casserole dish Rub it thoroughly with the cut sides of the garlic clove.
• Discard the garlic.
• Toss the bread and onions together.
• Spread them in the casserole dish.
• Melt the remaining butter and pour over the bread.
• Sprinkle on the cheese.
• Beat the eggs slightly and beat in the half and half and salt and pepper.
• Pour the mixture evenly over the bread and cheese.
• Press the bread into the liquid with a spatula.
• (The dish may be covered and refrigerated overnight. Bring to room temperature before baking)
• Bake for 30 to 40 minutes until puffed and golden.
• Serve at once.

CARAMELIZED ONION & GRUYERE BREAD PUDDING

Steps:

• Preheat oven to 350°F.
• Lightly butter 8x8x2" glass baking dish, or 12 individual 4 oz. ceramic ramekins.
• Heat butter in a heavy large pot over medium heat.
• Add onions, garlic, parsley and thyme and saute until onions are tender and lightly browned.
• Remove pot from heat and season mixture to taste with salt and pepper.
• Whisk eggs, cream, milk, 1/4 cup Parmesan, Gruyere, salt and pepper in a large bowl to blend.
• Add the bread cubes and allow to stand 10 minutes.
• Stir in the sauteed onions.
• Transfer to prepared dish or ramekins.
• Sprinkle with the remaining Parmesan.
• Place the dish or ramekins in a hot water bath, cover with aluminum foil and bake until the pudding is browned, puffed and set in the center (about 1-1.5 hours). Remove foil and allow the tops of the puddings to color.
• Serve warm.

CHEESY CARAMELIZED ONION SKILLET BREAD

Steps:

• Preheat oven to 350°. In a 10-in. cast-iron or other ovenproof skillet, toast caraway seeds until fragrant, about 1 minute. Remove and set aside. In the same skillet, heat oil over medium heat. Add onion; cook and stir until softened, 5-6 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally. Stir in salt; remove from the heat and cool slightly. Sprinkle cheese over onions in skillet. Place melted butter and caraway seeds in a shallow bowl. Cut each biscuit into fourths. Dip biscuit pieces in butter mixture; place in a single layer over onion mixture in skillet. Bake until puffed and golden brown, 20-25 minutes. Cool in skillet 5 minutes before inverting onto a serving plate. If desired, sprinkle with thyme. Serve warm.

CARAMELIZED ONIONS

Steps:

• In an 8-quart Dutch oven or heavy pot, melt butter over medium-high. Add onions and salt. Cook, stirring often, until softened and just beginning to brown, 35 minutes.
• Reduce heat to medium. Add sugar and cook, stirring often to scrape up any browned bits stuck to bottom of pot, 35 to 40 minutes (lower heat, if bottom of pot begins to scorch).
• When done, onions should be deep golden brown and have a jam-like consistency. Remove from heat; season with salt. Let cool completely.

CARAMELIZED ONION DIP

Steps:

• Heat oil in a skillet over low heat; stir in onion. Cook and stir until onion is soft but not browned, 20 to 30 minutes. Increase heat to high, add butter, and sprinkle sugar over onions. Cook and stir frequently until onion is very tender and dark brown, 8 to 10 minutes more. Remove from heat and cool to room temperature.
• Combine sour cream, yogurt, and mayonnaise together in a bowl; season with salt and black pepper. Mince cooled onions on a cutting board; stir onions into sour cream mixture. Store in refrigerator to allow flavors to blend, at least 1 hour.