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Texas sweet onion pudding DSC 0619

Texas sweet onion pudding

Course Side Dish
Cuisine Texan
Cook Time 1 hour 20 minutes
Author Lisa Fain

Ingredients

  • 1 ½ pounds Texas sweet onions such as 1015 or Noonday
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 2 tablespoons freshly squeezed lemon juice
  • 3 large eggs
  • 1 cup light cream
  • 1 tablespoon all-purpose flour
  • ½ teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Pinch nutmeg
  • Pinch cayenne
  • 1 teaspoon fresh thyme leaves
  • Thyme sprigs, for garnishing

Instructions

  1. Peel the onions and cut them into slivers. Melt the butter in a large skillet on medium-low heat, then add the onions to the skillet. While occasionally stirring, cook until reduced and browned, about 40 minutes.
  2. Stir in the garlic, and cook for another minute, then stir in the lemon juice. Add salt to taste. Remove from the heat and allow to cool for at least 10 minutes. (The onions can also be made ahead and kept for 3 days in the refrigerator until ready to use.)
  3. Preheat the oven to 350°F and lightly grease a 6-inch cast-iron skillet or an 8-inch square baking dish.
  4. To make the pudding, whisk together the eggs, cream, flour, salt, pepper, nutmeg, cayenne, and thyme until well blended. Stir in the cooked onions then pour the mixture into the prepared baking dish.
  5. Bake uncovered for 35-40 minutes or until lightly browned and an inserted knife in the center comes out clean. Garnish, if you like, with additional fresh thyme leaves. Allow to rest for 10 minutes before serving.

Recipe Notes

This recipe can easily be doubled and baked in a 10-inch cast-iron skillet or a 9x13 pan. You may have to increase the baking time by 5-10 minutes. You may also need to divide the onions for caramelizing between 2 skillets if your largest one can’t contain all of them.