onions

2014 blessed us with an onion harvest like I have never seen before. Red, yellow and white onions were hauled out of the garden by the bucketful to fill the shelves of the root cellar. The white onions, a Vidalia type, were so sweet that when my sister visited at Thanksgiving, she said they were the first garden onion she’d consider eating like an apple.

While nearly every savory dish we enjoy includes onions in one form or another, I wanted to add some new onion focused recipes to our repertoire. I started digging through my favorite veggie focused cookbooks, and came across a recipe for onion pudding in “Too Many Tomatoes, Squash, Beans, and Other Good Things: A Cookbook for When Your Garden Explodes“.

What’s onion pudding? Think rich and creamy onions with a hint of cheesy goodness. The high oven temp gives a bit of a crispy edge while leaving a smooth center. It’s a wonderful side dish with any meat, and a great complement to a salad or other fresh veggie dish. To make the most of this dish, I highly recommend taking the time to grate your Parmesan cheese fresh. The flavor and texture is so much better than the green can product with wood pulp added to prevent caking. And since Parmesan is a hard cheese, it lasts a really long time in the fridge, especially if you vacuum seal any leftover chunks. I usually bake mine in a nine inch glass pie plate, which makes 8 slices.

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