onion custard
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1860)
Ingredients:
Instructions:
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1860)
Ingredients:
10 to 12 mild onions
butter
4 eggs
1 pint milk
grated nutmeg
Instructions:
Peel and slice some mild onions (ten or twelve, in proportion to their size), and fry them in fresh butter, draining them well when you take them up; then mince them as fine as possible; beat four eggs very light, and stir them gradually into a pint of milk, in turn with the minced onions; season the whole with plenty of grated nutmeg, and stir it very hard; then put it into a deep white dish, and baked it about a quarter of an hour. Send it to a table as a side dish, to be eaten with meat or poultry. It is a French preparation of onions, and will be found to be very fine.
When saw post on request for creamed onions, I thought of this recipe. This recipe is like creamed onion.
*Bake at 350 degrees 50 to 60 minutes.
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