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