Cheese and Onion Pudding - 23g Carbs, 3g Fiber
Recipe By:
Serving Size: 4
Preparation Time: 0:00
Categories: LowerCarbs Veggie
1 1/2 pounds yellow onions
4 Tablespoons butter
1 teaspoon fresh thyme leaves, chopped OR 1/4 teaspoon dried
salt
2 eggs
1 cup milk -- or light cream
4 Tablespoons flour
pepper
nutmeg
3 ounces Emmenthaler cheese -- or Gruyere cheese, grated
Peel and halve the onions, and slice them crosswise into pieces 1/4-inch thick. Melt 3 Tablespoons of the butter in a wide skillet, letting it brown; then add the onions, the thyme, and 1/2 teaspoon salt. Stir to coat the onions with butter; then turn the heat very low and cook, stirring occasionally, until they are melted and soft, about 30 minutes. Although they will color some, they shouldn't caramelize or brown.In a large bowl, beat the eggs well with a fork; then mix in the milk, or cream, and the flour. Add 1/4 teaspoon salt, and season with freshly ground black pepper and a few scrapings of nutmeg. Strain the batter to remove any lumps.Preheat the oven to 400F. Add the onions and most of the cheese to the batter. Butter a 9-inch pie plate or individual gratin dishes. Pour in the onion mixture and cover the top with the remaining cheese. Bake until the surface is firm and browned, about 25 minutes. Let it cool a few minutes; then loosen the edges, cut the pudding into wedges, and serve.
VARIATION: Use 1/2 teaspoon ground cumin seeds in place of the thyme.
Serves 4
Author Note: This pudding is simple to put together for a light lunch or supper. Onions are stewed in butter with thyme, baked in a batter, and cut into wedges like a pie. Serve it with something fresh and firm to play against the tender onions and richness of the dish. Carrots, asparagus, broccoli, or beets stewed and seasoned with lemon juice would all be fine accompaniments, or a crisp romaine salad and dark, chewy bread.
Source: "The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant by Deborah Madison, 1987"
S(Formatted by Chupa Babi): "Sept 2012"
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Per Serving (excluding unknown items): 343 Calories; 22g Fat (57.5% calories from fat); 14g Protein; 23g Carbohydrate; 3g Dietary Fiber; 165mg Cholesterol; 242mg Sodium
Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat
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