A friend’s mother made this for us last year. We have tweaked it and added other spices, as well as the water chestnuts and almonds. We have served to rave reviews many times since then. We use Vidalia onions when they are in season.
| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 20 min |
| Cook: | 1 hr |
| Yield: | 8 servings |
Ingredients
- 6 large eggs
- 2 cups heavy cream
- 6 ounces shredded Parmesan
- 3 tablespoons all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cayenne pepper
- 1/8 teaspoon minced canned chipotle en adobo
- 1/4 teaspoon granulated garlic
- 1/2 cup unsalted butter, plus extra for greasing pan
- 2 tablespoons vegetable oil
- 7 medium-sized Vidalia onions, thinly sliced
- 1 (8-ounce) can sliced water chestnuts, drained
- 1 cup slivered almonds
Instructions
- Preheat oven to 350 degrees F. Grease a 9 by 13-inch baking dish with butter.
- In a large bowl, stir together the eggs, cream, and Parmesan. In a bowl, whisk together the flour, sugar, baking powder, cayenne, chipotle, and garlic. Stir the flour mixture into the egg mixture and set aside.
- Heat the butter and oil in a large skillet over medium-low heat. Add the onions and cook, stirring, until caramelized, about 25 minutes. Add the water chestnuts and cook for another 5 minutes.
- Stir the onion mixture into the egg mixture and spoon into the greased baking dish. Sprinkle with slivered almonds and bake until the pudding is set, about 30 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 684 |
| Total Fat | 53 g |
| Saturated Fat | 26 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 5 g |
| Sugar | 21 g |
| Protein | 19 g |
| Cholesterol | 266 mg |
| Sodium | 487 mg |
Reviews
i was given the task of bringing the onions to thanksgiving this year. i just made this because i wanted to try something different (and to test the recipe before i head over next week. This recipe is awesome!!!! I added extra salt and pepper while browning the onions, but other than that i followed it exactly. this is so good- even my 1 year old likes it.
we loved this off the bat. Fresh from the oven the texture was wonderful and the flavor did not dissappoint. The almonds were a great addition. We did not like the water chestnuts, I’d leave them out. Next time, however, I will half the recipe and cook in single serving custard ramikins. We had nearly 4x as much left over as we ate, not a good proportion.
I made this for Thanksgiving this year for a dinner with friends and family. It was a great hit. Not only was it tastey it smelled delicious cooking.
I served this dish at Thanksgiving using white onions instead of Vidalia and it came out fantastic. Everyone raved and asked for the recipie which was promptly retrieved and distributed from the Food Network website. This is definitely a keeper for all future Thanksgivings. One comment, I don’t think I would add the chipotle the next time. The taste of the carmelized onions was so luscious I wouldn’t want to tamper with them.
Thanksgiving someone always bring something out of the non-traditional… Well, as always, this time it was my sister in-law. This Onion stuff was it and IT was great. She cooked it 15 minutes longer becase the middle was sloshing around. (like a punkin pie you should stick a knife in the middle and it should come out clean) it has a bark brown top.
All in all the onion taste was like the grilled onions from my fav. burger place and the water chestnuts added a great crunch that did not take away from the onion at all. She left out the Adobo because you just can not get a small enough package of the stuff. I would just crush a couple of cloves of garlic and put them in at the start with a little ground red peper or hot sauce. browned the onions and garlic togther.
Be sure to enjoy this right out of the oven – it is delicious! However, the leftovers reheated in the microwave the next day were not good at all. Also, I agree that using all Vidalias made the pudding too sweet. Next time I will use a mixture of onions or cut out the sugar if using all Vidalias.
Hi! I sent in the recipe, but Sara used canned chipotle where I was using dried. The original recipe called for baking powder so I used it. Also, I do everything by using more of what we like. I have also used regular onions and it was still great.
Enjoyed by all at Thanksgiving, a nice change from our standard creamed onions. I didn’t see any need for the baking powder and so deleted it. I thought it might add bitterness and didn’t want to detract from the sweetness of the Vidalias. With the eggs it rose beautifully and I could think of no reason for the baking powder, can any one enlighten me on it? Added note it stood up well to longer time in a warm oven when the turkey didn’t quite finish on time.
We tried this onion pudding last week and everyone raved over it. It was a little too sweet using all Vidalia onions and we want to try half Vidalia onions and half another stronger flavored onion. Either way, I am certain we will love it the next time I serve it.