Vidalia onion custard
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Vidalia onion; sliced thin |
| 3 | tablespoons | Butter |
| 1 | cup | Milk |
| 2 | Eggs | |
| 1 | Egg yolk | |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Ground nutmeg |
| Black pepper | ||
Directions
Cook onions in butter in a large skillet over moderate heat, stirring occasionally, 30-40 minutes or until golden and soft.
Whisk together milk, eggs, yolk, and spices. Beat mix until well combined; stir in onions. Transfer to a well buttered baking dish.
Bake at 325 40 to 50 minutes until lightly golden. A skewer inserted should come out clean.
Serve hot or at room temperature.
Formatted by JoAnn Pellegrino
Recipe by: The Atlanta Journal-Constitution Newspaper Posted to MC-Recipe Digest by J Pellegrino <gigimfg@...> on May 04, 1998
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