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Onion Pudding

Makes: 10 to 12 servings
Prep 30 mins Bake 400°F 20 mins Stand 10 mins
Onion Pudding
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 (g) 24,
  • Cobalamin (Vit. B12) (g) 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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