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