1 ½poundsTexas sweet onions such as 1015 or Noonday
2tablespoonsunsalted butter
2clovesgarlic, minced
2tablespoonsfreshly squeezed lemon juice
3large eggs
1cuplight cream
1tablespoonall-purpose flour
½teaspoonkosher salt
1/4teaspoonblack pepper
Pinchnutmeg
Pinchcayenne
1teaspoonfresh thyme leaves
Thyme sprigs, for garnishing
Instructions
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.
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.)
Preheat the oven to 350°F and lightly grease a 6-inch cast-iron skillet or an 8-inch square baking dish.
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.
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.
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.