| 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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