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Farm Kitchen:  Use those garden onions! Carmelized Onion Pudding  |
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FebruaryViolet
True Blue Farmgirl
4810 Posts
Jonni
Elsmere
Kentucky
USA
4810 Posts |
 Posted - Jun 22 2009 : 06:07:41 AM
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Our favorite restaurant in Louisville, Kentucky, Lilly's, focuses on farm fresh, local, seasonal ingredients, and on their website, they posted this recipe which was featured in Southern Living a few years ago...I have some vidalia's that are just about ready to harvest, so I made this pudding, along with filet mignon and roasted sweet potatoes for Justin's special Father's day dinner.
It's like corn pudding, only with onions...WONDERFUL, and oh so sweet. When I went to the kitchen this morning, Justin was eating the leftovers for breakfast, if that tells you anything! I halved the recipe for just the two of us, and there was still enough for leftovers, and it turned out beautifully. The recipe written below serves 8-10.
6 cups of onions, sliced thin
8 tblsp of butter
6 eggs
2 cups heavy whipping cream
3 tlbsp. flour
2 tblsp. sugar (or to taste)
1 1/2 tsp. salt
2 tsp. baking powder
Preheat oven to 350
Slice onions, thinly
Melt butter in larger frying pan. Turn to medium heat, and saute onions until rich brown to carmelize. Remove from heat.
In a mixing bowl, beat eggs.
Slowly add cream, continuously mixing
Then add dry ingredients one at a time, stirring after each addition
Pour onions into egg mixture, stir well.
Pour into buttered 9 X 13 casserole and bake 45 minutes or until center no longer quivers and edges are brown and bubbly.
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
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GailMN
True Blue Farmgirl
471 Posts
Gail
Hutchinson
Minnesota
USA
471 Posts |
Posted - Jun 22 2009 : 06:57:00 AM
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Thanks for the recipe Jonni - it will be part of my menu for the week - we love onions.
Have a great day!
Gail
Farmgirl Sister #506
Aim high; shoot for the moon and if you miss it, grab a star. |
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FebruaryViolet
True Blue Farmgirl
4810 Posts
Jonni
Elsmere
Kentucky
USA
4810 Posts |
Posted - Jun 22 2009 : 07:05:43 AM
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I hope you and your family like it, Gail...it was soooo good, and I ate mine too quickly! I had to go back for another piece because I didn't have anything to accompany my meat!
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
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Nance in France
True Blue Farmgirl
1438 Posts
Nancy
St. Laurent de la Salanque
France
1438 Posts |
Posted - Jun 22 2009 : 07:40:13 AM
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| Oh, Jonni, this looks divine! Thanks for sharing it with us. Hugs to you three. Nance |
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FebruaryViolet
True Blue Farmgirl
4810 Posts
Jonni
Elsmere
Kentucky
USA
4810 Posts |
Posted - Jun 22 2009 : 07:43:55 AM
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Thanks, Nance--hugs to you and your love, as well! It was a wonderful way to utilize the early garden stars, for sure, and will be in my repetoire from now on :)
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
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Calicogirl
True Blue Farmgirl
5216 Posts
Sharon
Bruce Crossing
Michigan
USA
5216 Posts |
Posted - Jun 22 2009 : 07:57:26 AM
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That sounds wonderful Jonni! I haven't grown any onions but could probably pick up some Vidalia or Walla Walla at the store or Farmer's Market. Thanks so much for sharing. Hmmm, maybe I will make my honey a brisket with this on the side :)
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
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FebruaryViolet
True Blue Farmgirl
4810 Posts
Jonni
Elsmere
Kentucky
USA
4810 Posts |
Posted - Jun 22 2009 : 08:01:07 AM
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That sounds super, Sharon--brisket's are yummy!!! Let me know how you like it.
The filet's were a perfect accompanyment (and it was Pop's day, so I splurged). We did them on the grill, topped with fresh garlic and s & p, and then made a foil packet and put cubed sweet potatoes, fresh herbs, sea salt, cracked pepper and olive oil and put it on the grill, too. That way the kitchen wasn't so warm because it's VERY humid around here!!
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
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Calicogirl
True Blue Farmgirl
5216 Posts
Sharon
Bruce Crossing
Michigan
USA
5216 Posts |
Posted - Jun 22 2009 : 08:06:51 AM
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Oh Jonni! You are making me hungry!
You wouldn't happen to have a good Brisket recipe would you? I tried Pioneer Womans but it was so salty and overpowering. Usually her recipes are awesome but I was disappointed in this one.
Oh did you frame the photo of Violet? Just curious :)
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
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FebruaryViolet
True Blue Farmgirl
4810 Posts
Jonni
Elsmere
Kentucky
USA
4810 Posts |
Posted - Jun 22 2009 : 08:58:46 AM
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Me too and there were no leftovers (for me, anyway :))...I make this brisket recipe, and I love it. I think brisket should be very basic--it's always better that way. I do add some red wine and beef stock to the water for a richer flavor (The recipe calls for 3 cups of water, I usually do 1 1/2 cup water, 1/2 cup red wine, and 1 cup beef stock). This brisket came from Gourmet Magazine around 1995. My MIL gave it to me and I've used it ever since.
Ingredients:
a 5- to 6-pound first-cut beef brisket
3 tablespoons vegetable oil
3 large yellow onions, cut into 1/2-inch pieces (about 5 cups or 3 pounds)
2 or 3 large garlic cloves, or to taste, minced
1 teaspoon paprika, preferably Hungarian
3/4 teaspoon salt
3/4 teaspoon freshly ground pepper
Preparation
Preheat oven to 375°F.
In a Dutch oven or other heavy baking pan large enough to hold brisket heat 1 tablespoon oil in oven 10 minutes. Pat brisket dry and season with salt and pepper. Roast brisket in pan, uncovered, 30 minutes.
While brisket is roasting, in a large heavy skillet cook onions in remaining 2 tablespoons oil over moderately high heat, stirring, until softened and beginning to turn golden. Reduce heat and cook onions, stirring occasionally and reducing heat if necessary, until deep golden, about 20 minutes more. Stir in garlic, paprika, salt, and pepper and cook 1 minute. Stir in 3 cups water and bring to a boil.
Spoon onion mixture over brisket and bake, covered, with lid 1/2 inch ajar, 3 1/2 hours, or until brisket is tender. (Check pan every hour and if necessary add more water.) Remove brisket from oven and let cool in onion mixture 1 hour.
Remove brisket from pan, scraping onion mixture back into pan, and chill, wrapped in foil, overnight. Spoon onion mixture into a 1-quart measure and chill, covered, overnight.
Preheat oven to 350°F.
Discard fat from onion mixture, add enough water to mixture to measure 3 cups total, and in a blender blend gravy until smooth. Slice brisket against the grain (thick or thin, as you prefer). In a large ovenproof skillet heat gravy until hot, add brisket, and heat in oven 30 minutes.
Oh....yep, I did frame the pic of Violet on her daddy's leg. He loved it...I set the breakfast table with all his cards, the picture and his "personal" homemade apple pie that I put in a heart-shaped mini pieplate. He was very happy!
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
Edited by - FebruaryViolet on Jun 22 2009 09:00:06 AM |
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Calicogirl
True Blue Farmgirl
5216 Posts
Sharon
Bruce Crossing
Michigan
USA
5216 Posts |
Posted - Jun 22 2009 : 09:07:17 AM
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Thanks Jonni, this looks good too!
I'm so glad the photo idea worked out so well. When I first saw the photo, I immediately thought of Father's Day :) I make Michael personalized heart shaped cookies, cakes, marshmallows, brownies, etc. too!
Have a blessed day!
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
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Pamela Joy
True Blue Farmgirl
89 Posts
Pamela
Hesperus
CO
USA
89 Posts |
Posted - Jun 25 2009 : 6:24:49 PM
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Wow! Three things I adore - onions, butter and cream! Can't wait to try it!!
Thank you very much,
Pamela Joy
Peace, Love, and Joy |
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Farm Kitchen: Use those garden onions! Carmelized Onion Pudding |
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Use those garden onions! Carmelized Onion Pudding
