Yield: 4 servings
|3 tablespoons||Peanut oil|
|4 \N||Yellow East Texas Noonday|
|\N \N||Onions, peeled and sliced|
|6 \N||Vidalia onions, peeled and|
|1 cup||Heavy cream|
|2 \N||Cloves garlic, peeled and|
|\N \N||Salt to taste|
|\N \N||Cayenne pepper to taste|
|\N \N||Fresh lemon juice to taste|
|\N \N||Tobacco Onions, 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. 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 pepper sauce 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.
Yield: 8 to 10 servings
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