Sweet Onion Custard Recipes

VIDALIA ONION CUSTARD

Steps:

• Saute onions in the butter, stirring occasionally, until onions are soft& golden Let onions cool to room temp.
• Meanwhile whisk the eggs, milk& egg yolk together, add salt, nutmeg& pepper Stir in the cooked onions, mix well.
• Pour into an oven proof buttered dish (1 1/2 qt size).
• Bake at 325F for 40-50 minutes or until a knife comes out clean when inserted in the center Sprinkle with chives serve hot.

SWEET ONION CUSTARD BREAD

Steps:

• In large frying pan, melt butter over medium-high heat.
• Saute onions 10 to 15 minutes or until light golden brown.
• Set aside 2 tbsp of this mixture for the topping.
• In large bowl, combine flour, baking powder and salt.
• Stir in milk, egg and 1/2 cup cheese.
• Add remaining onions.
• Pour into a greased 9 inch pie plate.
• Sprinkle 1/4 cup cheese, reserved 2 tbsp onion and poppy seeds over top of bread.
• Drizzle with melted butter.
• Bake at 400F (205C) for about 25 to 35 minutes or until golden brown.
• Cool slightly, cut into wedges.

ONION CUSTARDS

Steps:

• Halve onions from top to bottom. Resting on the cut side slice thinly into half circles. Measure out 6 cups. Melt the butter in a large heavy skillet over medium heat; when foam subsides add the onions. Cover and cook, over medium low heat, until wilted, about 15 minutes. Uncover and continue cooking over medium heat, stirring often and adjusting heat so that onions brown slowly, until the onions are a dark golden brown and very tender, about 20 minutes. Stir in the chopped thyme, salt and pepper.
• Preheat oven to 350 degrees. Select 6 (5-ounce) custard cups; brush generously with softened butter. Arrange in a 13 by 9-inch baking pan. Set a kettle of water on to boil. Combine the milk and cream in a saucepan and heat until small bubbles appear around the edges. In a large bowl whisk the eggs and egg yolks until blended. Slowly add the hot milk, whisking gently until blended. Place a strainer over a large measuring cup with a pouring spout and strain the custard. Using a tongs distribute distribute the Sauteed onions evenly among the 6 custard cups (they should be about 1/4 filled). Add the custard, distributing evenly. Run a knife through the custards so that the custard will seep through the layer of onion.
• Place the baking pan in the oven and carefully pour hot water into the pan until it is 1-inch up sides of the cups. Bake until custards are lightly browned and set, about 25 minutes. Remove the pan from the oven and using a spatula and protecting your hand with a pot-holder remove the custard cups from the water to a wire rack. Serve warm or at room temperature. Can be made ahead and reheated in the microwave or wrapped in foil and reheated in the oven.

SWEET ONION MUSTARD

Steps:

• 1. Combine mustard seeds, dry mustard and warm water. Let sit for 4 hours.
• 2. Combine vinegar, onions, garlic brown sugar and salt and cook over med heat for 15 minutes. Remove from heat. Stir in seed mixture. Blend until smooth with an immersion blender or food processor or blender.
• 3. Stir in honey.
• 4. If canning water bath for 15 minutes

SWEET ONION PIE

Steps:

• In a large nonstick skillet, cook onions in butter over medium-low heat until very tender, 30 minutes. Meanwhile, line un-pricked crust with a double thickness of heavy-duty foil. , Bake crust at 450° for 6 minutes. Remove foil; cool on a wire rack. Reduce heat to 425°., Spoon onions into crust. In a small bowl, whisk the egg substitute, milk, salt and pepper; pour over onions. Bake until a knife inserted in the center comes out clean, 30-35 minutes. Let stand for 5-10 minutes before cutting.

VIDALIA SWEET ONION BREAD

Steps:

• Preheat oven to 400 degrees.
• Grease a loaf pan 12x8x2 inch baking pan.
• Saute onions in 3 tablespoons butter.
• When onions cool add sour cream.
• Set aside.
• Combine salt, eggs, and milk.
• Add to biscuit mix and stir until moistened.
• Lightly fold in sauteed onion and sour cream mixture.
• Turn into pan and bake for 30-45 minutes, with the time depending on the choice of pan.
• Serves 8.