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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 6 |
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This recipe comes from chef Dean Fearing of The Mansion on Turtle Creek in Dallas,Texas. It goes well with almost any robust meat or poultry dish. From a March 1989 issue of Bon Appetit that featured recipes from the Mansion. Ingredients:
3 tablespoons peanut oil |
2 lbs onions, halved and thinly sliced |
1/4 cup bourbon |
2 garlic cloves, minced |
1 cup whipping cream |
4 large eggs |
2 egg yolks |
2 teaspoons fresh lemon juice |
salt & freshly ground black pepper |
cayenne pepper |
3 tablespoons cornmeal |
Directions:
1. Heat oil in heavy large skillet over medium-low heat.
2. Add onions and cook until golden brown and lightly carmelized, stirring occasionally, about 50 minutes.
3. Stir in bourbon and garlic and cook until liquid evaporates, stirring occasionally, about 5 minutes; let stand until cool to touch.
4. Preheat oven to 350 degrees.
5. Blend cream,eggs and yolks in large bowl;mix in onions and lemon juice,season generously with salt and pepper and lightly with cayenne.
6. Pour into 6-cup ceramic baking dish.
7. Sprinkle with cornmeal.
8. Bake until center of pudding is firm, 25 to 30 minutes.
9. Let stand 10 minutes before serving.
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