| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Atlanta | Vegetables | 4 | Servings |
INGREDIENTS
| 2 | lb | Vidalia onion; sliced thin |
| 3 | tb | Butter |
| 1 | c | Milk |
| 2 | Eggs | |
| 1 | Egg yolk | |
| 1 | ts | Salt |
| 1/4 | ts | Ground nutmeg |
| Black pepper |
INSTRUCTIONS
Cook onions in butter in a large skillet over moderate heat, stirring occasionally, 30-40 minutes or until golden and soft. Whisk together milk, eggs, yolk, and spices. Beat mix until well combined; stir in onions. Transfer to a well buttered baking dish. Bake at 325 40 to 50 minutes until lightly golden. A skewer inserted should come out clean. Serve hot or at room temperature. Formatted by JoAnn Pellegrino Recipe by: The Atlanta Journal-Constitution Newspaper Posted to MC-Recipe Digest by J Pellegrino <gigimfg@ix.netcom.com> on May 04, 1998
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