Ingredients
| 3 tbsp. | peanut oil | | 4 | yellow East Texas Noonday onions, peeled and sliced | | 6 | Vidalia onions, peeled and sliced | | 1 cup | heavy cream | | 4 | lg. eggs | | 2 | garlic, peeled and minced | | Salt and cayenne pepper | | Fresh lemon juice | | Tobacco onions |
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Instructions
Preheat oven to 300°F. Heat oil in a large sauté pan over medium heat. When hot, add onions and sauté 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 onions evenly over pudding and return to oven. Cook for approximately 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.
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