Yummy Yummy Yummy I got love in my tummy . . .(Yes, for one frightening moment I thought about making that the music for today, but I love you too much — you get Flapper Man, Cliff Edwards, instead ♥)
Some months back, one of our girlfriends, Jackie Geddes from Chattanooga, spotted this recipe for Onion Casserole peeking out of my recipe box and asked if I would put the recipe on the blog. I said I would, soon, but “please remind me.” Then Jack was so cute; I made chicken soup; the full moon came up; we got our first snowfall; I had my colors done — everything got in the way! Jackie has been very patient! We’re off to New York on Monday, so I figured it’s now or never!
This is a delicious side dish, cheesy and filled with caramelized onions, the recipe isn’t in any of my cookbooks (yet); here’s what it looks like when it comes out of the oven. I’ll put the recipe at the bottom for you, so pay no attention to what I’m saying here! Just preheat the oven to 350°
There’s a small amount (a half cup) of rice in the casserole to give it texture and body. In a small saucepan, bring water to boil, add rice — simmer for 5 min. Drain it and put it in a large mixing bowl.
Chop four large Spanish onions into 1/2″ dice. Try not to breathe through your nose as you do this . . . it helps with the crying. Also, it helps if you keep the onion juice wiped off the cutting board and knife.
Melt butter in large skillet over high heat, add onions and stir often . . .
. . . until brown and caramelized — this takes up to 30 minutes . . . and makes your kitchen smell wonderful the whole time. It’s the perfect winter day thing to make!
Put the browned onions in the bowl with the rice and stir well . . .
Then add 1 ½ C. grated Swiss cheese . . . mmmmm, right? Stop for a moment, look outside your window, isn’t it pretty? Deep breath, happy.
Add a half cup of milk . . .
And stir well . . .
Then some freshly ground pepper and salt to taste.
Pour it all into a casserole . . .
Sprinkle over 1/4 C. grated Parmesan cheese,
. . . and pop it in the oven for about an hour — 55-60 minutes, until it’s all toasty brown, like . . .
this! It’s Onion Pudding (in my colors! :-))!
You might have noticed that I wrote, “delicious with spareribs and juice” on that recipe card at the top of this post? So I thought you also might like to have one of the best recipes for spareribs I’ve ever tasted . . . My mom (sometimes known as “Grandma Pat) made them the whole time we were growing up; it was often requested for our Birthday dinners; we love them as much now as we did then. ♥ They go perfectly with the Onion Pudding and a green salad (with Blue Cheese dressing YUM!).
Did the song end? Want to hear it again?
I would suggest you could make some people very happy by making this for your Valentine’s dinner! . . . ♥
S P A R E R I B S A N D J U I C E
I say this is the way to a man’s heart, but it’s really the way to MY heart! For dessert, try this: pineapple chunks, ginger ice cream, and warm caramel sauce. Caramel Sauce is so easy to make and stays soft and pourable in the fridge. You just stir together 3 Tbsp. water with 1 c. sugar in a non-aluminum pan. Bring it to simmer, cook without stirring, watch closely until it turns amber colored; this takes a few minutes. In another pan, heat 1c. heavy cream. When the sugar syrup is amber, slowly whisk in hot cream until well-blended. Good hot or cold.
It’s delicious when you dip fresh apple slices in it too; that’s when it becomes almost a health food!
Just so you know, I’m not suggesting you eat this every night! But I look at Valentine’s Day as a free get-out-of-jail card. You could exchange the dinner for the chocolate? Unless you’re against that. I love to read recipes, but I don’t make them all. Trying hard to be supportive! Bad and good at once!
And I leave you with this . . . and with love, and see you later. Next stop, New York! We go on Monday! xoxo
O N I O N P U D D I N G
- 5 c. water
- 1/2 c. white rice
- 1 tsp. salt
- 4 large Spanish (yellow) onions, chopped in 1/2 ” dice
- 1/4 c. butter (1/2 stick)
- 1 1/2 c. grated Swiss cheese (approx. 6 oz.)
- 2/3 c. milk
- salt and freshly ground pepper
- 1/4 c. grated Parmesan cheese
Bring water to boil in saucepan; add rice and salt, stir, simmer for 5 min. Drain rice and put it into a large mixing bowl. Chop the onions; melt the butter in a large skillet, add the onions and cook over high heat, stirring often, until onions turn a golden brown (20 min to 1/2 hr.). Add the onions to the rice and mix well. Stir in Swiss cheese and milk. Add salt and pepper to taste and spread into an unbuttered baking dish (mine was 10″ x 7″. Sprinkle the Parmesan evenly over the top. Bake at 350° for 55 to 60 min. ♥