Special Onion Pudding Food

ONION PUDDING

Steps:

• Preheat oven to 350 degrees F. Grease a 9 by 13-inch baking dish with butter.
• In a large bowl, stir together the eggs, cream, and Parmesan. In a bowl, whisk together the flour, sugar, baking powder, cayenne, chipotle, and garlic. Stir the flour mixture into the egg mixture and set aside.
• Heat the butter and oil in a large skillet over medium-low heat. Add the onions and cook, stirring, until caramelized, about 25 minutes. Add the water chestnuts and cook for another 5 minutes.
• Stir the onion mixture into the egg mixture and spoon into the greased baking dish. Sprinkle with slivered almonds and bake until the pudding is set, about 30 minutes.

ONION YORKSHIRE PUDDINGS

Steps:

• In a large skillet, saute the onions with 1/2 teaspoon salt and pepper in butter until tender but not browned.
• Divide among eight 6 ounce ramekins or custard cups.
• In a large bowl, combine flour and remaining salt.
• Combine the eggs, water and milk, whisk into flour mixture just until blended.
• Fill each ramekin with 1/4 cup batter.
• Bake at 400°F for 30-35 minutes or until puffed and golden brown.
• Serve immediately.

CORN AND ONION PUDDING

Steps:

• Use a large bowl.
• Whisk together the milk, egg substitute, chili powder, and hot pepper sauce.
• Stir in onions and corn.
• Coat a 1 1/2 quart baking dish with nonticck spray.
• Add the corn mixture.
• Bake at 350 for 1 hour, or until set and light brown on top.

ONION PUDDING

Steps:

• Preheat oven to 400'.
• Grease a large pan (9x13 will work).
• Combine the dry ingredients together and then work in the shortening.
• Add the Onions and then add enough Milk to make a very soft dough (the dough should only just hold together and will seem very runny - about 1 cup).
• Place the dough in the pan - it will spread out to the edges.
• Bake for 30 to 40 minutes.

ONION YORKSHIRE PUDDINGS

Steps:

• Preheat oven to 400°. In a large skillet, saute onions, 1/2 teaspoon salt and pepper in butter until tender but not browned. Divide among eight 6-oz. ramekins or custard cups. Place on a baking sheet., In a large bowl, combine flour and remaining salt. Whisk the eggs, water and milk; whisk into flour mixture just until blended. Pour 1/4 cup into each ramekin. , Bake 30-35 minutes or until puffed and golden brown. Serve immediately.

SWEET ONION PUDDING

Steps:

• Stir together eggs, cream and Parmesan cheese in a large bowl, blending well.
• Combine flour, sugar, baking powder and salt; gradually stir into egg mixture.
• Set aside.
• Melt butter in a large skillet over medium heat; add onions.
• Cook, stirring often, 30 to 40 minutes or until caramel colored.
• Remove from heat.
• Stir onions into egg mixture; then spoon into a lighty greased 13- x 9-inch baking dish.
• Bake at 350°F for 30 minutes or until pudding is set.

SAGE & ONION YORKSHIRE PUDDINGS

Steps:

• Cut the onions into thin wedges, keeping the root intact so they hold together, to make about 12-16 thin wedges.
• Whisk the eggs and flour in a large bowl to make a smooth paste, then whisk in the milk to make a smooth batter. Season, then stir in the sage. Leave to rest for 10 mins at room temperature. Will keep chilled for up to 24 hrs (bring up to room temperature before using). Heat the oven to 230C/210C fan/gas 8.
• Pour a drizzle of oil evenly into 10 holes of a 12-hole muffin tin, or in all of two four-hole Yorkshire pudding tins to coat the bases. Add a wedge of onion to each hole and put in the oven for 10 mins to heat up.
• Transfer the batter to a jug, carefully remove the tins from the oven and pour the batter over the onions, dividing it evenly between the holes. The batter should sizzle as soon as it hits the oil. Put back in the oven and turn the temperature down to 220C/200C fan/gas 7. Cook for 15 mins until golden and risen. Don't open the door until the time is up, or they may sink.

CHEESE AND ONION PUDDING

Steps:

• Spread most of the butter on the bread and use the rest to grease a 2.5 pint casserole dish.
• Layer the bread, cheese and onion in the dish, finishing with a layer of cheese.
• Whisk the eggs with the remaining ingredients. Add salt and pepper to your taste, then pour into the casserole and set aside for 10 minutes.
• Bake in the top of a preheated oven, 200°C/Gas Mark 6 for about 30 minutes.

MINI YORKSHIRE PUDDINGS WITH ROAST BEEF AND QUICK CARAMELIZED ONIONS

Steps:

• Preheat the oven to 400 degrees F. Place a 24-cup mini muffin tin on a rimmed baking sheet. Add enough vegetable oil to each muffin cup to coat the bottom. Transfer to the oven so it gets hot as the oven preheats.
• Whisk together the milk and eggs in a large liquid measuring cup. Next add the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper and whisk to combine. Set aside.
• Heat a saute pan over medium-high heat. Add 1 tablespoon of vegetable oil and the onions. Cook, stirring frequently, until the onions begin to soften. Stir in the sugar and 1/4 teaspoon salt. Continue cooking until the onions are slightly browned and softened, about 10 minutes. Turn the heat off and set aside.
• Carefully remove the hot pans from the oven. Add the batter to the muffin cups, filling each about three-quarters full. Bake until the puddings are puffed and golden brown, about 20 minutes; do not open the oven before the 20 minutes are up or the puddings could collapse.
• Transfer the Yorkshire puddings to a serving platter. Top each with some of the caramelized onions. Slice or tear the roast beef slices in half or in thirds and arrange the pieces on top of the onions. Top each with about 1/4 teaspoon of the horseradish sauce and sprinkle with the chopped chives.

ONION BREAD PUDDING

Steps:

• Preheat oven to 350°F.
• Melt 4 tablespoons butter with the corn or vegetable oil in a heavy pot.
• Toss in the onions, cover and steam over low heat for 15 minutes.
• Uncover the pot raise the heat to medium, and cook, stirring occasionally, until the onions re deeply browned and caramelized.
• Pour in the vermouth and boil until the liquid cooks away, scraping the bottom of the pot with a wooden spoon all the while.
• Choose a shallow round 1 1/2-quart casserole dish Rub it thoroughly with the cut sides of the garlic clove.
• Discard the garlic.
• Toss the bread and onions together.
• Spread them in the casserole dish.
• Melt the remaining butter and pour over the bread.
• Sprinkle on the cheese.
• Beat the eggs slightly and beat in the half and half and salt and pepper.
• Pour the mixture evenly over the bread and cheese.
• Press the bread into the liquid with a spatula.
• (The dish may be covered and refrigerated overnight. Bring to room temperature before baking)
• Bake for 30 to 40 minutes until puffed and golden.
• Serve at once.

SPECIAL ONION PUDDING

Steps:

• Preheat oven to 350 degrees F; butter a 9 by 13-inch baking dish.
• In a large bowl, stir together the eggs, cream, and Parmesan.
• In a separate bowl, combine the flour, sugar, baking powder, cayenne, chipotle, and granulated garlic, stirring or whisking until well incorporated.
• Combine, stirring well, the flour mixture into the egg mixture; set aside.
• In a large skillet over medium-high heat, heat the butter and oil; add the thinly sliced onions and cook, stirring, until caramelized, about 10 to 15 minutes.
• Stir in the fresh garlic and drained water chestnuts and cook for another 5 minutes.
• Combine the onion mixture and the egg mixture and stir well.
• Spoon into the greased baking dish.
• Sprinkle with slivered almonds and bake until the pudding sets, 30 to 35 minutes.