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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Onion Pudding
Makes: 10
to 12
servings
Prep
30 mins
Bake
400°F 20 mins
Stand
10 mins
Ingredients
- 2 medium onions, cut into 8 wedges each, root end attached
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 clove garlic, minced
- 3 eggs
- 1 1/2 cups milk
- 1/3 cup all-purpose flour
- 4 ounces white cheddar cheese, shredded
- 1 tablespoon snipped fresh sage
Directions
1. Preheat oven to 400 F. In a large skillet cook onions in hot oil 5 minutes over low heat; season with salt and pepper. Add 2 tablespoons of the butter and garlic; cook 8 minutes more or until onions are tender. Remove from heat; set aside.
2. Grease 10 to 12 (5- to 7-ounce) baking dishes with the remaining butter. In bowl, combine eggs and milk; whisk in flour. Add cheese and the snipped sage; combine. Spoon onion in dishes; pour egg mixture over. Bake 20 to 25 minutes or until puffed and golden. Remove; let stand 10 minutes. Serve warm with fresh sage leaves. Serves 10 to 12.
Nutrition Facts
(Onion Pudding)
- Servings Per Recipe 10,
- cal. (kcal) 150,
- Fat, total (g) 11,
- chol. (mg) 87,
- sat. fat (g) 6,
- carb. (g) 7,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 1,
- fiber (g) 0,
- sugar (g) 3,
- pro. (g) 6,
- vit. A (IU) 389,
- vit. C (mg) 2,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 190,
- Potassium (mg) 119,
- calcium (mg) 141,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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