East Texas Onion Pudding
Description
This Indian dessert features Peanut oil, East Texas Noonday. The flavors come together beautifully. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Onions, peeled and sliced 6 Vidalia onions, peeled and Sliced 1 c Heavy
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cream 4 lg Eggs 2 Cloves garlic, peeled and Minced Salt to taste Cayenne pepper to taste Fresh lemon juice to taste Tobacco Onions, recipe Follows
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Preheat oven to 300 degrees.
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Heat oil in a large saute pan over medium heat.
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When hot, add onions and saute for 10 to 12 minutes or until completely transparent but not brown.
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Remove from heat and allow to cool.
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In a medium mixing bowl whip cream, eggs, and garlic.
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Add onions and season with salt, cayenne, and lemon juice.
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Pour into an 8-inch square ceramic baking dish and place on center rack of preheated oven.
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Cook for approximately 20 minutes or until top begins to set.
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Sprinkle Tobacco pepper sauce Onions evenly over pudding and return to oven.
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Cook for about 20 minutes more or until center is completely set.
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Cover loosely with aluminum foil if onions begin to get too brown.
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Remove pudding from oven and allow to rest for 10 minutes before serving.
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Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 264.4kcal
- % Daily Value *
- Total Fat 14.8g23%
- Saturated Fat 3.0g15%
- Cholesterol 85.0mg29%
- Sodium 74.0mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 31.0g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, dessert, east, indian, noonday, oil, onion, peanut, pudding, sautéing, texas, title, vegan
