Sweet Vidalia Onion Pudding

This velvety side dish strikes the perfect balance between comfort food indulgence and sophisticated flavor, making it ideal for everything from Sunday suppers to holiday feasts. A silky, savory-sweet casserole that transforms humble onions into something truly magical.

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Course: Side Dish

Cuisine: American, Southern

Keyword: Vidalia Onion, Onion Pudding, Southern Side Dish, Holiday Side, Casserole

Prep Time: 20

Cook Time: 55

Resting Time: 10

Total Time: 1 15

Servings: servings

Calories: 187kcal

Equipment

1½-quart baking dish
Large Skillet
Mixing Bowl
Whisk
Sheet Pan

Ingredients

Main Ingredients

4 cups Vidalia onions thinly sliced (about 2 large onions)
3 tablespoons butter plus extra for greasing the dish
3 large eggs at room temperature
1 cup half-and-half substitute: ¾ cup whole milk + ¼ cup heavy cream
2 tablespoons all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
1/3 cup grated Parmesan cheese optional but recommended
2 tablespoons chopped fresh chives or green onion tops for garnish

Instructions

Preheat your oven to 350°F (175°C) and generously butter a 1½-quart baking dish. Slice your Vidalia onions into thin, uniform slices about ⅛-inch thickness.
In a large skillet, melt the 3 tablespoons of butter over medium heat. Once melted, add the sliced onions, stirring to coat them in butter.
Cook for 15-20 minutes, stirring occasionally, until the onions become translucent and softened but not browned.
While the onions are cooking, whisk the eggs in a large bowl until lightly beaten. Add the half-and-half, flour, sugar, salt, pepper, and nutmeg. Whisk until the mixture is smooth and the flour is completely incorporated without any lumps.
Allow the cooked onions to cool for about 5 minutes, then gradually stir them into the egg mixture.
Pour this combined mixture into your prepared baking dish. If using, sprinkle the Parmesan cheese evenly over the top.
Bake in the preheated oven for 50-55 minutes, or until the center is set and the top is golden brown. The pudding should have a slight wobble in the center when gently shaken.
Allow the pudding to rest for 10 minutes before serving. Just before serving, sprinkle with freshly chopped chives or green onion tops.

Notes

For the sweetest flavor, refrigerate your Vidalia onions before slicing - cold onions release fewer of the compounds that cause tears.

If the onions start to brown while cooking, reduce the heat and add a tablespoon of water to help them steam instead.

For a silkier texture, warm the half-and-half slightly before adding it to the eggs.

Place the baking dish on a sheet pan before putting it in the oven to catch any potential overflow and make handling easier.

Nutrition

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