Homesteading

Onion Pudding – A Rich and Cheesy Onion Side Dish

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What is onion pudding? Onion pudding sounds odd, but think of it as a savory side dish, like Yorkshire pudding.

It’s a simple dish, with rich and creamy onions and 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. If you need to go gluten free, use corn starch or arrowroot powder instead of flour.

serving of onion pudding

What to do with lots of 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.

(Note – since then, we’ve had several good harvests. My youngest loves growing onions. You can learn more at “How to Grow Onions” and “How to Harvest and Store Onions“.)

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“.

Use the Good Cheese!

To make the best onion pudding, 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.

Since Parmesan is a hard cheese, it lasts a really long time in the fridge, especially if you vacuum seal any leftover chunks.

A note on grating the cheese. My friend, Julie, bought me an OXO Good Grips Box Grater for Christmas a few years ago. It’s become one of my most used kitchen gadgets.

The grip on top makes it easy to hold. One side has wider shred size, one side has fine shreds (which we like to use for the onion pudding). There’s a slicer on one narrow side and a zester on the other narrow side.

There’s a clear measuring box that fits on the bottom so you don’t even have to dig out a measuring cup.

Onion Pudding

Ingredients

  • 3 cups thinly sliced onions
  • 3 tablespoons butter
  • 2/3 cup freshly grated Parmesan cheese
  • 1/4 cup all-purpose flour or 2 tablespoons corn starch
  • 2 eggs, beaten
  • 2/3 cup milk
  • salt and pepper to taste
sliced onions

Directions

In a large skillet, cook onions and butter over low heat about 30 minutes, until translucent. Do not brown.

onions and butter in pan
cooked onions in pan

In a medium mixing bowl, whisk together cheese, flour, eggs, milk, salt and pepper until smooth. Add the onions to the egg mixture.

Pour onion mixture into a buttered gratin dish or 9 inch pie plate. Bake for 20 minutes at 400F, until edges are lightly browned and center is set. Serve warm.

I usually bake our onion pudding in a nine inch glass pie plate, which makes 8 slices.

The boys scramble to get their portions at suppertime. Onion pudding tastes like the savory flavor of cooked onions that goes so great on a burger, but the cheese and eggs make it substantial enough to stand on its own.

If there are any leftovers, keep them in the refrigerator. It’s not bad cold, but tastes better reheated in a fry pan, toaster oven or microwave. It’s become one of our favorite new onion recipes.

Why I Recommend Freshly Shredded Cheese for your Onion Pudding

Aside from the flavor being much better, pre-shredded cheese normally includes anti-caking agents, such as powdered cellulose or corn starch.

Some companies have been busted for using too much powdered cellulose as filler. Anti-caking agents such as cornstarch or potato starch can be a problem for those avoiding corn or nightshades.

These anti-caking agents may also be laced with Natamycin, a mold inhibitor.

Side effects of Natamycin include: allergic reaction, chest pain, discomfort, edema, irritation, pain, foreign body sensation, and more.

Most people won’t react to the low amount of natamycin in the cheese, but it may still affect sensitive individuals.

Grating cheese only as needed and vacuum sealing and/or freezing for longer shelf life will help prevent mold without anti-fungal agents.

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Onion Pudding

onion pudding

Onion Pudding is easy enough to make for every day meals, but rich and creamy enough to help fill out a holiday table. Serve with a salad for a light meal.

  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x
  • Category: side dish

Scale

Ingredients

  • 3 cups thinly sliced onions
  • 3 tablespoons butter
  • 2/3 cup freshly grated Parmesan cheese
  • 1/4 cup all-purpose flour or 2 tablespoons corn starch
  • 2 eggs, beaten
  • 2/3 cup milk
  • salt and pepper to taste

Instructions

  1. In a large skillet, cook onions and butter over low heat about 30 minutes, until translucent. Do not brown.
  2. In a medium mixing bowl, whisk together cheese, flour, eggs, milk, salt and pepper until smooth. Stir in onions.
  3. Pour onion mixture into a buttered gratin dish or 9 inch pie plate and bake 20 minutes at 400F, until edges are lightly browned and center is set. Serve warm.

Notes

  • Store leftovers in the refrigerator.

Keywords: onions, savory pudding, holiday

onion pudding

If you try the recipe out, leave a comment below and let me know how you like it.

If you have a a favorite onion recipe that uses a lot of onions, I’d love to hear about that, too.

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Originally posted in 2014, last updated in 2020.

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