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East Texas Onion Pudding

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  • 3 tb Peanut oil
  • 4 Yellow East Texas Noonday onions, peeled & sliced
  • 6 Vidalia onions; peeled & sliced
  • 1 c Heavy cream
  • 4 lg Eggs
  • 2 Cloves garlic; peeled & minced
  • Salt; to taste
  • Cayenne pepper; to taste
  • Fresh lemon juice; to taste
  • 1 Recipe Tobacco Onions; see recipe


Preheat oven to 300 degrees. Heat oil in a large saute pan over medium heat. When hot, add onions and saute for 10 to 12 minutes or until completely transparent but not brown. Remove from heat and allow to cool.
In a medium mixing bowl whip cream, eggs, and garlic. Add onions and season with salt, cayenne and lemon juice to taste. Pour into an 8-inch square ceramic baking dish and place on center rack of preheated oven. Cook for approximately 20 minutes or until top begins to set.
Sprinkle Tobacco Onions evenly over pudding and return to oven. Cook for about 20 minutes more or until center is completely set. Cover loosely with aluminum foil if onions begin to get too brown Remove pudding from oven and allow to rest for 10 minutes before serving.
Recipe by: Dean Fearing
Posted to MC-Recipe Digest V1 #820 by Holly Butman <> on Sep 29, 1997