Onion Pudding Recipes

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ONION PUDDING



Onion Pudding image

A friend's mother made this for us last year. We have tweaked it and added other spices, as well as the water chestnuts and almonds. We have served to rave reviews many times since then. We use Vidalia onions when they are in season.

Provided by Food Network

Categories     side-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 14

6 large eggs
2 cups heavy cream
6 ounces shredded Parmesan
3 tablespoons all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cayenne pepper
1/8 teaspoon minced canned chipotle en adobo
1/4 teaspoon granulated garlic
1/2 cup unsalted butter, plus extra for greasing pan
2 tablespoons vegetable oil
7 medium-sized Vidalia onions, thinly sliced
1 (8-ounce) can sliced water chestnuts, drained
1 cup slivered almonds

Steps:

  • Preheat oven to 350 degrees F. Grease a 9 by 13-inch baking dish with butter.
  • In a large bowl, stir together the eggs, cream, and Parmesan. In a bowl, whisk together the flour, sugar, baking powder, cayenne, chipotle, and garlic. Stir the flour mixture into the egg mixture and set aside.
  • Heat the butter and oil in a large skillet over medium-low heat. Add the onions and cook, stirring, until caramelized, about 25 minutes. Add the water chestnuts and cook for another 5 minutes.
  • Stir the onion mixture into the egg mixture and spoon into the greased baking dish. Sprinkle with slivered almonds and bake until the pudding is set, about 30 minutes.

CORN-ONION PUDDING



Corn-Onion Pudding image

Lend me your ears! This vegetable-dense, antioxidant-packed side dish is savory and delicious year-round.

Provided by USA WEEKEND Jean Carper

Categories     Side Dish     Vegetables     Onion

Time 1h5m

Yield 9

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
1 large yellow onion, thinly sliced
1 ½ cups whole kernel yellow corn (fresh or frozen)
1 cup finely chopped bell pepper
3 eggs
1 cup fat-free half-and-half
salt and pepper, to taste
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees.
  • Heat oil in large skillet. Add onion; cook over low heat, stirring regularly, until golden and slightly caramelized, about 20 minutes.
  • Place onion in a shallow 9-by-9-inch ovenproof dish. Add corn and bell pepper.
  • Beat eggs; stir into half-and-half. Pour egg mixture over casserole, add salt and pepper, and stir. Sprinkle cheese on top.
  • Bake at 400 degrees for 30 to 35 minutes until firm. Brown top under a broiler. Let cool for 10 minutes. Cut in squares and serve.

Nutrition Facts : Calories 118.1 calories, Carbohydrate 10 g, Cholesterol 67.3 mg, Fat 6.7 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 2 g, Sodium 135.5 mg, Sugar 3.5 g

ONION PUDDING



Onion Pudding image

Serve this with Roast Beef and Gravy... Mmmmmmmmmm! Bake this in a large pan (9 x 13) so that the mixture has room to spread out. Feel free to add more Onions if you wish! Creates a delicious cripsy pudding similar to Yorkshire Pudding. Enjoy!

Provided by kelycarter_

Categories     < 60 Mins

Time 35m

Yield 1 pudding

Number Of Ingredients 5

1 cup onion (finely chopped)
1 cup flour
1 1/2 teaspoons salt
2 tablespoons shortening
milk

Steps:

  • Preheat oven to 400'.
  • Grease a large pan (9x13 will work).
  • Combine the dry ingredients together and then work in the shortening.
  • Add the Onions and then add enough Milk to make a very soft dough (the dough should only just hold together and will seem very runny - about 1 cup).
  • Place the dough in the pan - it will spread out to the edges.
  • Bake for 30 to 40 minutes.

CARAMELIZED ONION PUDDING



Caramelized Onion Pudding image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 8

8 tablespoons butter
6 cups onions, sliced in thin 1/2inch circles
6 eggs
2 cups heavy cream
4 tablespoons sugar
2 teaspoons salt
2 teaspoons baking powder
3 tablespoons flour

Steps:

  • Preheat oven to 350 degrees
  • Melt butter in a skillet, add onions and cook over medium heat until they caramelize and have reached a golden tone. Beat the eggs and slowly add the cream, sugar, salt, baking powder and flour. Mix well.
  • Stir in the onion butter mixture. Pour into a buttered 9 by 13-inch pyrex dish. Bake for 45 minutes

ONION YORKSHIRE PUDDINGS



Onion Yorkshire Puddings image

This easy recipe is a cross between traditional Yorkshire pudding and popovers that makes a great complement to prime rib. We also like it with beef stew and steak. Make more than you need because everyone loves them. -Emily Chaney, Blue Hill, Maine

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 8

1/2 pound yellow onions (about 3 medium), thinly sliced
1 teaspoon salt, divided
1/4 teaspoon pepper
2 tablespoons butter
3/4 cup plus 2 tablespoons all-purpose flour
2 large eggs
3/4 cup water
3/4 cup 2% milk

Steps:

  • Preheat oven to 400°. In a large skillet, saute onions, 1/2 teaspoon salt and pepper in butter until tender but not browned. Divide among eight 6-oz. ramekins or custard cups. Place on a baking sheet., In a large bowl, combine flour and remaining salt. Whisk the eggs, water and milk; whisk into flour mixture just until blended. Pour 1/4 cup into each ramekin. , Bake 30-35 minutes or until puffed and golden brown. Serve immediately.

Nutrition Facts : Calories 118 calories, Fat 5g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 343mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

ONION BREAD PUDDING



Onion Bread Pudding image

Like French Onion Soup? You'll love this amazing savory bread pudding along side a beef roast or chicken, or heck just make it on it's own--cheesy and oniony and bubbly.

Provided by yooper

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

8 tablespoons butter
1 tablespoon corn oil or 1 tablespoon vegetable oil
8 cups thinly sliced onions
1/4 cup dry vermouth
1 garlic clove, split
6 ounces stale crusty French bread, cut into chunks
2 cups grated gruyere or 2 cups swiss cheese
3 eggs
2 cups half-and-half
salt & freshly ground black pepper

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.

Nutrition Facts : Calories 608, Fat 40.1, SaturatedFat 23.4, Cholesterol 203.2, Sodium 479.5, Carbohydrate 40.2, Fiber 4.3, Sugar 10.2, Protein 22.1

ONION BREAD PUDDING WITH CORN



Onion Bread Pudding With Corn image

Provided by Florence Fabricant

Categories     casseroles, side dish

Time 1h30m

Yield 6 - 8 servings

Number Of Ingredients 9

3 tablespoons butter
1 cup finely chopped onion
3 scallions, minced
1/2 Jalepeno pepper seeded and minced
Kernels stripped from four ears fresh corn
Salt and freshly ground black pepper
3 eggs, beaten
1 1/2 to 2 cups milk
1 small stale French bread, about 8 ounces, sliced thin

Steps:

  • Preheat oven to 350 degrees. Generously butter an eight-cup baking dish or casserole dish.
  • Melt one tablespoon butter in a skillet, add onion, scallions and Jalepeno pepper and saute until soft but not brown. Stir in the corn. Season to taste with salt and pepper.
  • Mix eggs and milk together in a bowl. Add the bread slices and press gently until they become saturated with the eggs and milk.
  • Line the bottom of the baking dish with some of the bread slices, scatter some of the vegetable mixture over them and repeat layers, ending with bread. Pour any remaining milk and eggs over the top and dot with remaining butter.
  • Bake about one hour, until lightly browned.

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