Vidalia onion custard

Yield: 4 Servings

Measure Ingredient
2 pounds Vidalia onion; sliced thin
3 tablespoons Butter
1 cup Milk
2 \N Eggs
1 \N Egg yolk
1 teaspoon Salt
¼ teaspoon Ground nutmeg
\N \N Black pepper

Cook onions in butter in a large skillet over moderate heat, stirring occasionally, 30-40 minutes or until golden and soft.

Whisk together milk, eggs, yolk, and spices. Beat mix until well combined; stir in onions. Transfer to a well buttered baking dish.

Bake at 325 40 to 50 minutes until lightly golden. A skewer inserted should come out clean.

Serve hot or at room temperature.

Formatted by JoAnn Pellegrino

Recipe by: The Atlanta Journal-Constitution Newspaper Posted to MC-Recipe Digest by J Pellegrino <gigimfg@...> on May 04, 1998

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