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Vidalia Onion Custard
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Ingredients: | |
| 4 large | Vidalia onions, (about 6 medium), halved and thinly sliced |
| 4 tablespoons | butter |
| 1 cup | milk |
| 2 large | eggs plus 1 egg yolk |
| 1 teaspoon | salt |
| 1/4 teaspoon | ground nutmeg |
| Pepper, to taste | |
| chopped chives or green onion for garnish | |
Preparation:
In a large skillet over medium heat, cook onions in butter, stirring occasionally, until soft and golden in color. Let onions cool to room temperature. In a large bowl, whisk together milk, eggs and egg yolk, salt, nutmeg and pepper. Add cooked onions; stir well. Transfer to a well-buttered 1 1/2-quart baking dish or large deep-dish pie plate. Bake at 325° oven 40 to 50 minutes, or until lightly golden and a clean knife inserted in the center comes out clean. Sprinkle with chives or green onion. Serve hot.
Serves 4.
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