Caramelized Onion Pudding Recipes

ONION PUDDING

Steps:

• 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.

CARAMELIZED ONION BREAD PUDDING RECIPE - (4.4/5)

Steps:

• Heat butter in a sauté pan over medium heat. Add leeks, mushrooms, 1/2 teaspoon salt, 1/2 teaspoon pepper, brown sugar and nutmeg. Cook, stirring occasionally, until leeks are soft and golden brown, about 30 minutes. Place bread cubes on a baking sheet and bake 15 minutes or until dry and lightly browned. Preheat oven to 350F. Grease a shallow 4-quart baking dish. Combine leek mixture, bread cubes and remaining ingredients. Mix well and let stand 20 minutes. Press mixture into prepared pan and sprinkle with remaining salt and pepper. (You may cover and refrigerate the bread pudding up to 4 hours before baking.) Bake about 1 hour, or until pudding is set and golden brown on top. Remove from the oven and let cool 10 minutes before serving.

CARAMELIZED ONION & GRUYERE BREAD PUDDING

Steps:

• Preheat oven to 350°F.
• Lightly butter 8x8x2" glass baking dish, or 12 individual 4 oz. ceramic ramekins.
• Heat butter in a heavy large pot over medium heat.
• Add onions, garlic, parsley and thyme and saute until onions are tender and lightly browned.
• Remove pot from heat and season mixture to taste with salt and pepper.
• Whisk eggs, cream, milk, 1/4 cup Parmesan, Gruyere, salt and pepper in a large bowl to blend.
• Add the bread cubes and allow to stand 10 minutes.
• Stir in the sauteed onions.
• Transfer to prepared dish or ramekins.
• Sprinkle with the remaining Parmesan.
• Place the dish or ramekins in a hot water bath, cover with aluminum foil and bake until the pudding is browned, puffed and set in the center (about 1-1.5 hours). Remove foil and allow the tops of the puddings to color.
• Serve warm.

CARAMELIZED VIDALIA ONION PUDDING

Steps:

• Preheat oven to 350 degrees. Use 1 tbsp butter to lightly grease 4 ramekins.
• In a saute pan over medium flame, melt 4 tbsp butter. Add onions and saute until they caramelize and turn golden brown. Cool and transfer to a blender or food processor and puree.
• In a medium bowl, beat the eggs. Then add the cream, salt, baking powder, nutmeg, and flour and mix well.
• Mix the onion mixture into the cream mixture.
• Pour into individual ramekins (about half full). Place ramekins in a roasting pan. Cover the ramekins with foil. Fill the roasting pan with water until the water reaches about half way up the side of the ramekin. Place roasting pan in the oven and bake for about 25 minutes until the pudding is set.
• Remove ramekins from the roasting pan to remove from the oven and let the water in the roasting pan cool before trying to remove. I've made the mistake of trying to remove the ramekins IN the roasting pan-let's just say the water is very very hot.

ONION BREAD PUDDING

Steps:

• Preheat oven to 350°F.
• Melt 4 tablespoons butter with the corn or vegetable oil in a heavy pot.
• Toss in the onions, cover and steam over low heat for 15 minutes.
• Uncover the pot raise the heat to medium, and cook, stirring occasionally, until the onions re deeply browned and caramelized.
• Pour in the vermouth and boil until the liquid cooks away, scraping the bottom of the pot with a wooden spoon all the while.
• Choose a shallow round 1 1/2-quart casserole dish Rub it thoroughly with the cut sides of the garlic clove.
• Discard the garlic.
• Toss the bread and onions together.
• Spread them in the casserole dish.
• Melt the remaining butter and pour over the bread.
• Sprinkle on the cheese.
• Beat the eggs slightly and beat in the half and half and salt and pepper.
• Pour the mixture evenly over the bread and cheese.
• Press the bread into the liquid with a spatula.
• (The dish may be covered and refrigerated overnight. Bring to room temperature before baking)
• Bake for 30 to 40 minutes until puffed and golden.
• Serve at once.

SAUSAGE AND CARAMELIZED ONION BREAD PUDDING

Steps:

• Combine first 5 ingredsients (ending with egg white) in a large bowl; stir well with a whisk.
• Add bread, toss gently to coat.
• Let bread mixture stand 20 minutes (while you prepare the rest of recipes).
• Preheat oven to 350ºF.
• Heat a large nonstick skillet over medium heat.
• Coat pan with cooking spray.
• Add onion to pan; cook 10 minutes, stirring occasionally.
• Add juice; cook for 5 minutes, stirring occasionally.
• Remove casings from sausage.
• Crumble sausage into pan; cook 5 minutes or until browned, stirring frequently.
• Remove from heat; let stand 5 minutes.
• Add sausage mixture and cheese to bread mixture; stir well to combine.
• Spoon into an 8" square baking dish coated with cooking spray.
• Bake at 350ºF for 40 minutes or until set and lightly browned.
• Let stand for 10 minutes before serving.