holiday meals, side dishes

Sweet Onion Pudding #HolidaySideDishes

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Today is the first day of our Holiday Side Dishes sharing event!! We will be sharing new recipes on Monday, Wednesday and Friday this week!! We hope you find some delicious inspiration for your holiday meals this season! Be sure to check out all the recipes linked below by several other talented food bloggers! Enjoy!

When I think of holiday meals and what to serve as side dishes, two of my favorite recipes for flavorful savory puddings always come to mind immediately! I don’t make this simple Sweet Onion Pudding nearly as often as I do our family favorite Sweet and Spicy Corn Casserole, but when I do it’s always the star of the show.

This Sweet Onion Pudding is delecate, delicious, and fantastically versatile; it pairs up nicely with beef, turkey, chicken, seafood, and even eggs.

If there are any leftover portions of this casserole, it’s worth it to mention that it’s even more tasty the next day. This savory pudding also makes a wonderful breakfast side dish when served along with eggs, sausage and/or crispy bacon.

How to make southern sweet onion pudding

This casserole is made with simple ingredients; butter, onions, eggs, Parmesan cheese, whipping cream, self-rising flour, and sugar are bulk of the very short ingredient list. Also, there is a bit of prepwork involved to make this recipe as the onions must be finely sliced and caramelized in a skillet to acheive it’s unique flavor. A seemingly crazy amount of sliced onions goes into this little bitty casserole, and one might think the flavor of all that sweet onion would be overwhelming. However, all that onion-y goodness is completely balanced by the airy texture and neutral flavor of the crumb that it’s baked into. The flavors in this Sweet Onion Pudding are light, earthy, slighty sweet, and not all overpowering at all.

Caramelizing onions takes a bit of time, but all the amazing flavor that the process creates in this Sweet Onion Pudding makes the effort well worth it! To offset the preparation time involved with the caramelization process, the onions can be cooked the day before and stored in the refrigerator until you’re ready to prepare the pudding.

I highly recommend using a mandoline to slice the onions for this recipe as consistently thin slices of onion will ensure that the light texture of this old-fashioned, savory pudding is just right.

I really love this vintage recipe, and when I serve this dish it’s a consistently impressive addition to the menu. I think it’s absolutely perfect to serve at any holiday gathering or for any occasion where you want to treat your family and friends to something special and delicious!

How will you serve this Sweet Onion Pudding?? Happy eating and happy holidays, y’all!

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Welcome to Holiday Side Dish Week 2022 hosted by Heather from Hezzi-D’s Books and Cooks. This year we have over 45 side dishes to help you plan your holiday meals.

Monday Holiday Side Dish Recipes:

Sweet Onion Pudding

Recipe by Marcelle at A Little Fish in the Kitchen Course: holiday meals, side dishesCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

25

minutes

This versatile and delicious savory pudding makes an elegant side dish for a holiday meal, but it is easy enough to make for a weeknight supper too! It is a wonderful complement to any protein!

Ingredients

  • 3 tablespoons salted butter

  • 3 medium-size sweet yellow onions, thinly sliced (*see notes below)

  • 3 large eggs, lightly beaten

  • 1 cup heavy whipping cream

  • 3 tablespoons grated Parmesan cheese (I used Kraft brand)

  • 2 tablespoons self-rising flour (*see notes below)

  • 1 tablespoon sugar

  • 1/8 teaspoon ground white pepper

  • fresh thyme sprigs, for garnish if desired

Directions

  • Melt the butter in a large skillet over medium heat and add the sliced onions to the pan. Using tongs to move them around often, cook the onions for about 20 minutes or until they are caramel colored. Remove the pan from the heat and transfer to a cooling rack.
  • Preheat the oven to 350 Β°. Grease an 8 x 8 inch baking dish with non-stick cooking and set it aside. In a large bowl, use a whisk to mix the eggs, heavy cream and parmesan cheese together. In another small bowl, combine the flour, sugar and white pepper and stir well.
  • Gradually, add the flour mixture to the egg mixture and blend it with a whisk until well combined. Fold the caramelized onions into the batter; spoon evenly into the prepared baking dish.
  • Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  • Garnish, with fresh thyme sprigs, if desired. Enjoy!

Notes

  • If you don’t have self-rising flour on hand, substitute in 2 tablespoons all-purpose flour, 1/2 teaspoon baking power and 1/4 teaspoon of salt.
  • I highly recommend using a mandoline to slice the onions. Very thin slices of onion ensure a light and airy texture in this savory pudding.
  • Recipe from A Little Fish in the Kitchen blog at www.alittlefishinthekitchen.com. All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish.

16 Comments

  1. Marcelle, your savory pudding sounds delicious! Does it have a texture similar to a quiche?

  2. this sounds so delicious!

  3. This is an interesting recipe, and a tastier one too! I am going to try this soon. Thanks for sharing the recipe.

  4. I’ve never had Onion Pudding before and it looks and sounds amazing! Looking forward to trying your recipe!

  5. This is an onion lovers dream dish!

  6. I’ve never heard of an onion pudding but it sounds really tasty!

  7. What an intriguing sounding side dish!

  8. I have never heard of this before but with those caramelized onions it has to be amazing! I could see serving this for so many different events!

  9. This sounds absolutely scrumptious. I know it will find it’s way onto at least one holiday dinner table this season

  10. Oh my, this sweet onion pudding looks and sounds marvelous. Perfect side dish for the Holidays.

  11. Marcelle – this reminds me of my Aunt Rae’s “onions in sour cream” – but better! I will be making this for Christmas!

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