Photo by: James Ransom
Caramelized Onion Pudding
Save and print this recipe on Food52.
Serves 4
2 large yellow onions, peeled, sliced and cut into half circles
2 tablespoons olive oil
2 tablespoons ... more
Photo by: James Ransom
Caramelized Onion Pudding
Save and print this recipe on Food52.
Serves 4
2 large yellow onions, peeled, sliced and cut into half circles
2 tablespoons olive oil
2 tablespoons unsalted butter
1 teaspoon fresh thyme leaves
3 large eggs
1 tablespoon unbleached all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
1 cup heavy cream
1. In a large skillet, heat the oil and butter. When melted, add the onions and the thyme. Cook slowly, over medium-low heat, until the onions turn limp and brown.
2. Preheat oven to 350 degrees.
3. Using a mixer, beat the eggs. Add the dry ingredients and mix well over medium speed.
4. Lower the mixer speed and add the cream.
5. Grease a medium-sized gratin dish. Add the onions. Cover with the pudding mixture.
6. Bake 40 minutes or until browned and bubbly. less
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Any time we're in the kitchen, we're usually chopping onions for something: as the base for a soup, to perk up a salad, to darken for a braise, to melt into a stew. Onions are the prepositions of the kitchen: they are amid, among, atop, below, in, on, underneath, and with foods. We rarely chop them and soften them, brown them and melt them to enjoy on their own.
Here are 10 ways to give onions the spotlight, to let their earthy sweetness brighten up your kitchen. We know you've got them rolling around somewhere in your kitchen. Let them shine!
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