East Texas Onion Pudding – a delicious recipe with peanut oil, onions, Vidalia onions, heavy cream, eggs, garlic. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 300F.
2
Heat oil in a large saute pan over medium heat.
3
When hot, add onions and saute for 10 to 12 minutes or until completely transparent but not brown.
4
Remove from heat and allow to cool.
5
In a medium mixing bowl whip cream, eggs, and garlic.
6
Add onions and season with salt, cayenne, and lemon juice.
7
Pour into an 8-inch square ceramic baking dish and place on center rack of preheated oven.
8
Cook for approximately 20 minutes or until top begins to set.
9
Sprinkle tobacco onions evenly over pudding and return to oven.
10
Cook for approximately 20 minutes more or until center is completely set.
11
Cover loosely with aluminum foil if onions begin to get too brown.
12
Remove pudding from oven and allow to rest for 10 minutes before serving.
587
kcal
Calories
37
g
Fat
44
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 tbsp. peanut oil, 4 yellow East Texas Noonday onions, peeled and sliced, 6 Vidalia onions, peeled and sliced, 1 cup heavy cream, and more.
Yes, East Texas Onion Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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