| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 2 1/4 |
lb |
Onions; halved and sliced thinly (a mixture of red and yellow onions and leeks is nice) |
| 1/4 |
c |
Bourbon (optional; of course; may use chicken or beef broth, or white wine) |
| 2 |
|
Garlic cloves; minced |
| 1 |
c |
Heavy cream |
| 4 |
lg |
Whole eggs |
| 2 |
|
Egg yolks |
| 2 |
ts |
Lemon fresh lemon juice |
|
|
Salt and freshly ground pepper |
| 3 |
tb |
Cornmeal |
INSTRUCTIONS
Saute onions in oil in heavy skillet over medium-low heat until golden
brown and lightly caramelized, stirring occasionally, about 50 minutes. Add
salt generously to balance the sweetness of the onions. Add pepper to your
taste. Stir in bourbon and garlic and cook until liquid evaporates,
stirring occasionally, about 5 minutes. Let stand until cool.
Preheat oven to 350 degrees. Blend cream, eggs and yolks in large bowl. Mix
in onions and lemon juice. Pour into a 1-1/2 quart baking dish and sprinkly
with cornmeal. Bake until center of pudding is firm, 25 to 30 minutes. Let
stand 10 minutes before serving.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Melissa Tarleton
<mhtarlet@unity.ncsu.edu> on Nov 20, 1997
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