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Print this Recipe    Caramelized Onion

Caramelized Onion Bread Pudding
Yield: 6 servings.

2 large sweet Vidalia or Texas 1019 onions peeled, halved, sliced crosswise
4 slices day old bread, torn into 1" chunks
3/4 cup grated Parmesan, Fontina or Jarlsberg cheese
4 eggs, slightly beaten
1 pint half and half
1 cup milk
1/4 teaspoon red pepper flakes
1 teaspoon salt
1/4 cup chopped parsley

Preheat oven to 375.

Caramelize onions and set aside.

Grease a 3-quart souffle dish, and put the bread chunks into it.
Distribute the onions evenly over the bread, and sprinkle 1/2 cup
cheese over the onions.

Whisk together eggs, half-and-half, milk, pepper flakes, salt, and
parsley, and pour over the bread, onion, and cheese. Sprinkle
remaining cheese on top.

Place the baking dish into a larger pan. Pour enough hot water to
reach halfway up the sides.

Bake for 40 - 45 minutes, or until pudding is puffed, golden brown,
or a tester inserted into the center comes out clean. Remove from
the oven and serve immediately.

Variation: Substitute 1 cup grated extra sharp cheddar cheese for
others, and add 1 tsp. Worcestershire sauce to half-and-half mixture.
Sprinkle 1/4 cup grated cheddar over the top of the casserole before
baking.

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