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Date product posted
Mon January 26, 2004
1-2 tbsp butter
3 sm-med onions
1 cup half & half
3 XL eggs
Salt & pepper to taste OPTIONAL:
1-4 tsp finely chopped bacon
How To Prepare:
(This recipe is from Southern Life Magazine - here with minor modifications)
This is a savory custard, not a dessert custard. It can be served as a side dish, or between courses. It might be too rich for some as an appetizer. Preheat oven to 350 Finely chop onions. Melt butter in small skillet.
Over very low heat, slowly carmelize onions (15-20 minutes). If using bacon, add uncooked bacon to onions after onions have been cooking for 5 minutes. Remove onion mixture when bacon is fully cooked, but not cinders. Allow onions to cool a bit while you... Beat together half & half, Eggs, salt & pepper. Add onions. Place mixture in blender & run on highest setting for 30-45 seconds. Divide mixture between 6 well-buttered custard bowls. Place bowls in roasting pan with 3/4 inch hot water. Bake at 350 for 45 minutes, or until top is starting to brown. remove bowls from pan, allow to cool 3-5 minutes, then invert over dessert plates. Serve warm. I find that if you don't use the bacon, a nice condiment to bring out the flavor is hoisin sauce (check your asian market), either on the side, or in 2-3 thin decorative stripes over the top.
Number of Servings:
Carbs per serving - include all nutritional information if known:
depends on amount of onions
1 1/2 hours
Effort (Easy, Average, Difficult):
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