March 31, 2015
Been perusing old cookbooks this morning, just for the sheer pleasure of it. I came upon this recipe, that I have to try soon, before the snow melts and it's too warm for filling food. But to me Onion Custard looks like a wonderful substitute for Creamed Onions, which always drive me crazy; peeling onions is tedious work, and the result never seems quite worth.
This, on the other hand, looks easy, although I'm not sure I'd include the bacon. (If you get to it before I do, please let me know how the onions come out.)
Fanny Todd Mitchell's Onion Custard
1 pound white onions
1/2 stick butter
4 tablespoons heavy cream
1/2 teaspoon nutmeg
1 strip lean bacon.
Peel onions and let stand in cold, salted water for 1 hour. Slice them and saute in butter until soft; don't brown. Cool them and preheat oven to 350 degrees.
Beat eggs, add cream. Season with nutmeg, salt, pepper and mix with onions. Pour into buttered casserole or baking dish. Slice bacon in tiny strips and lay on top.
Bake until the custard is thick, about 20 minutes.
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