This is a recipe I received from Janet Young, who is an excellent cook. When I get a recipe from her, I can trust it’s a good one.
Don’t let the name, Onion Pudding, turn you off; this is a very tasty side dish. Try it with the Vidalia or other sweet onions that are plentiful now.
The onions are cooked then topped with an egg and cheese mixture flavored with fresh sage.
The sage blends well with the cheese and onion flavors. But, you will see I garnished my dish in the photograph with fresh parsley because I had forgotten to buy fresh sage and substituted with parsley because I was pressed for time.
The dish was also good with the parsley.
Young serves this in small, individual baking dishes, but I made it in two baking dishes because I was delivering one to a friend.
Corinne Cook is a columnist for The Advocate. Reach her at firstname.lastname@example.org.
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