On vacation from work all week, having a great time doing nothing. Or at least doing nothing much. Lunch and shopping is something, but today was nothing and I loved it. A perfectly quiet house, everyone was out and about doing errands. Just me and the three dogs! Big difference between relaxing and lazy! Not relaxing. Just lazy. Sometimes you just need a day like that! Did nothing. Until dinner.
My friend, Cindy, made a Sweet Onion Pudding this past week to great reviews and the picture she took of it has had me wanting to try it ever since she posted it. Was not sure how Miss Picky would like it, but everyone else here is sure to love!
So I tried it. I used two big sweet onions, sliced on a mandoline, and a little less butter. No heavy cream. Forgot to put it on the list. I used 2% milk because I couldn't send poor hubs out yet again! He's a sweetheart and doesn't mind errands, even though he knows ten minutes after he gets home, I'll have forgotten something. He's a good sport and he'll go. They already know him at the supermarket and bet that he'll be back! He usually is :)
We loved it. Miss Picky, of course didn't. But to her credit she tried a small piece. Barely. It was a nice side to brisket, instead of the potatoes we usually have with it!
Sweet Onion Pudding
Source: CindyMac (Adapted from November 2000 Southern Living)
1 cup whipping cream
3-4 ounces Parmesan cheese, shredded
3 large eggs, lightly beaten
1 1/2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
little freshly grated nutmeg
1/4 cup butter
3 medium sweet onions, thinly sliced
STIR together first 3 ingredients in a large bowl. Combine flour and next 3 ingredients; gradually stir into egg mixture. Set aside.
MELT butter in a large skillet over medium heat; add onion, and cook, stirring often, 30 to 40 minutes or until onion is caramel colored. Remove onion from heat.
STIR onion into egg mixture; spoon into a lightly greased pie plate or 8-x8-inch baking dish.
BAKE at 350° for 30 minutes or until set.