Onion Pudding

 Yummy, Yummy, Yummy I got love in my tummy . . .

Some months back, one of our girlfriends, Jackie Geddes from Chattanooga, spotted my recipe for Onion Pudding peeking out of my recipe box and asked if I would put the recipe on the blog.  So here it is, for Jackie, and for everyone who wants . . .

. . . a delicious side dish, cheesy, 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 you can copy it and print it out. Start by preheating your oven to 350°

There’s a small amount (a half cup) of rice in the pudding 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 tears.  It’s also good to keep the onion juice wiped off the cutting board and knife. One of the girlfriends leaving comments said that you can keep tears from flowing if you light a candle on the kitchen counter, near where you are working; I’m going to try that for more reasons than one!

Melt a chunk of 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.

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?  Birds at the feeder, snow coming down, deep breath, happy.

Love the view over my kitchen sink today.

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!

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 these ribs 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!).

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!  OK, that should keep you busy for a while.  Here’s the Pudding recipe — Happy cooking! 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. 

25 Responses to Onion Pudding

  1. Allison Phelps says:

    I absolutely loved this onion casserole. I made it around for the Superbowl to take to my mom and dad’s house. love it love it! i have written it in my recipe book and have it in my recipe box!

  2. Sandy from Ca. says:

    This is wonderful 🙂 I was looking for something different for this fall dinner we are having and this will be there right next to my Mom’s Wild Rice dish 🙂 Thank you Susan <3

    • Belinda Riffenburg says:

      Sandy your Mom’s Wild Rice sounds just as good!! I cannot wait to make this delicious meal…only wish we had the cool weather here in Florida to go along with it….Oh well turn down the A/C and pull out the quilts…Works every time…:o) Thank you Susan!! Hope you are having a GRAND time with your Dad!!!…Please send him our love from those who no longer have our fathers with us!!…..<3

  3. shirley burt says:

    My friend, Drinda shared this recipe years ago. Susan you are correct. Girlfriends, copy and keep it safe, after you make it you will know why. It is so different, and so yummy.
    Love and bunny hugs,
    Shirley

  4. Lynn eakes says:

    I am so happy to get this recipe! Most onion casseroles are made with eggs. I don’t like eggs so I’m always on the lookout for recipes like this!
    Thanks for sharing.

  5. Marcy Thobaben says:

    I don’t know how to save this off of face book but this amazing!! Thanks for sharing!! Marcy

  6. Michelle M says:

    This looks wonderful!! Onions AND cheese? Yes, please! I do have a question about the ribs. I’m allergic to pineapples; is there a suitable substitution for the recipe? Would another citrus juice work?

  7. Kate Wyllie says:

    You say “large Spanish onions” …..have you ever tried Vidalia Onion from Vidalia, GA, (a Southern Onion), in your Pudding? Or do they not ship Vidalias up your way?!? They are mild and sweetish…..or would the Swiss cheese over-ride the the mild onions?
    I make Vidalia Onion Pie….much like your Pudding, but, I slice the onion in “rings” thinly, etc. But, I would love using rice and I like Carolina Plantation Gold Rice, it’s really “nutty” and it will add a nice body to your Onion Pudding….I can’t wait to try it!!

    Warmest regards,
    Kate Wyllie

    • sbranch says:

      I think Vidalias would be just fine. I’ve always made it with what I normally refer to as “Brown” onions. And your choice of rice too, it’s fun to experiment!

  8. Joyce says:

    They all sound wonderful. Are these great recipes for fall or what. Thank you and hugs. So happy for the wonderful success on your great book. I am loving it (again).

  9. Danella on the West Coast says:

    Thanks Susan, This sure looks like a keeper! Anything with onions and cheese works for me. Thanksgiving will be here in Canada in a few weeks and I’ve been looking for something a little different to serve this year. Thanks for sharing your life and loves with all of us. What a blessing you are!

  10. Donna says:

    another gluten free vegetarian recipe! Thank you.

  11. Tracy says:

    I shared this recipe with a friend in the UK who is making it RIGHT NOW!!! 🙂

  12. Darla Glibbery says:

    Thank YOU:) I LOVE onions, and now I have a recipe for just them:). I can’t wait to try this. I also love the photos of you actually making it, and the photo of the bird out of your window is a wonderful touch!

  13. Question on your Ribs & Juice recipe…do I cover the ribs when they are cooking for the 1st 2 hours? I’m worried about them getting too dry.

    • sbranch says:

      Nope, not unless it says so, because I would say so if you should. I can’t remember right now, but I think you don’t cover them. Don’t worry about dryness a bit.

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