There are no words. Wait…yes, there is. YUM with a capital YUM!

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ONION CUSTARDS
There aren’t many things that smell better than sweet onions simmering in butter!  Slowly coaxing them into a golden brown color  makes them so, so good!
I used Montery Jack cheese in these, only because I wanted them NOW, and didn’t have Swiss, which is what I really planned on using.  They were wonderful – but I’d really like the nutty flavor of the Swiss – or even a tangy bite of Bleu.  (In case you missed it, that’s a very thinly vieled excuse to make more!)
3 cups thinly sliced sweet onions (I used one LARGE Walla Walla – it actually looked more like a bomb than an onion!)
2 tablespoons butter
2 eggs
1/2 cup milk
1/4 cup half & half (use all milk if you’d like to reduce the calories even more)
1/2 teaspoon salt
1/4 teaspoon black pepper
Dash freshly grated nutmeg
1 tablespoon fresh parsley
1 cup grated cheese – whatever strikes your fancy)
2 tablespoons Parmesan
Preheat the oven to 350 degrees.  Spray four 8-ounce ramekins (or a pie plate) with vegetable cooking spray and place on a baking sheet.
In a large skillet heat the butter and saute the onions, over medium heat, until just turning golden-brown.  Meanwhile, whisk together the eggs, milk, half & half, salt, pepper, nutmeg, and parsley.
Divide the onions among the ramekins; sprinkle the grated cheese over the onions.  Pour the egg mixture over the cheese – should just cover it.  Bake for 15 minutes.  Sprinkle the Parmesan cheese over and continue baking until done – about 5 minutes more.  Serve warm.  Makes 4 servings.
Per Serving: 220 Calories; 15 g Protein; 11 g Tot Fat; 13 g NET Carb; 8 g Sugar; 670 mg Sodium
SAVORY ONION CUSTARDS
There aren’t many things that smell better than sweet onions simmering in butter!  Slowly coaxing them into a golden brown color  makes them so, so good!

I used Montery Jack cheese in these, only because I wanted them NOW, and didn’t have Swiss, which is what I really planned on using.  They were wonderful – but I’d really like the nutty flavor of the Swiss – or even a tangy bite of Bleu.  (In case you missed it, that was a very thinly veiled excuse to make more!)

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3 cups thinly sliced sweet onions (I used one LARGE Walla Walla – it actually looked more like a bomb than an onion!)
1 tablespoon butter
2 eggs
1/2 cup milk
1/4 cup half & half (use all milk if you’d like to reduce the calories even more)
1/2 teaspoon salt
1/4 teaspoon black pepper
Dash freshly grated nutmeg
1 tablespoon fresh parsley
1 cup grated cheese – (whatever strikes your fancy)
2 tablespoons Parmesan
~
Preheat the oven to 350 degrees.  Spray four 8-ounce ramekins (or a pie plate) with vegetable cooking spray and place on a baking sheet.
.
In a large skillet heat the butter and saute the onions, over medium heat, until just turning golden-brown.  Meanwhile, whisk together the eggs, milk, half & half, salt, pepper, nutmeg, and parsley.
.
Divide the onions among the ramekins; sprinkle the grated cheese over the onions.  Pour the egg mixture over the cheese – should just cover it.  Bake for 15 minutes.  Sprinkle the Parmesan cheese over and continue baking until done – about 12 minutes more.  Serve warm.  Makes 4 servings.
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Per Serving: 220 Calories; 15 g Protein; 11 g Tot Fat; 13 g NET Carb; 8 g Sugar; 670 mg Sodium
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10 Comments Add yours

  1. Amy says:

    That looks awesome Linda! You always amaze me!

  2. Ramona says:

    Could I sub ff half and half instead of milk for the half and half?

    1. Linda says:

      Absolutely!! OR you could use all milk instead of any cream.

  3. MissMaryMac says:

    My pouch LOVES savory over sweet — I’m drooling. I can’t wait to try it. Just one question — you say to use four 8oz ramekins – does that mean portion size is 1 cup? If so I’ll just use eight 4oz ramekins and it will be perfect!

    1. Linda says:

      Oops…replied in the email. DORK!

      I used the 8 ounce ramekins and it filled them almost to the top…they puff up in the oven, but fall back down, so the amount you eat is approx 1/2 cup. And it’s not very dense.

      But, yes…the little ones would be wonderful for this, too.

      You will LOVE it, if you love the sweet onion taste!

  4. Freddie says:

    Linda you are spoiling me and I love it! Thank you so much for this wonderful blog you have set up. Your photos are great but the recipes are even better.

    Again, thank you!
    Freddie

  5. Rachel Councell says:

    Wow Linda this looks fantastic! I can’t wait to try them. We get a large case of Walla Wallas every year, I know what I’m doing with mine!

  6. Freddie says:

    Linda:

    I made this marvelous recipe over the weekend. Where to begin? It is so rich and delicious! I used a fresh swiss cheese that is made locally (Bedford County, TN) in combination with Jarlsberg and of course Parmesian Reggiano to top it off. We have Vidalea onions in the south and they are fabulous in this dish. Thank you so much for sharing this! It is a keeper!

    Smooches!
    Freddie

  7. Kimscorp says:

    You are amazing. I am going to make these lil goodies with Lobster on Sat. I can’t wait!! I LOVE/NEED onions these days…lol

  8. Sandy says:

    I know Sharlene will definitely be creating this for us as we love WW sweets any and every way!! She sautees them and we slice a tomato or two and make sandwiches! Delicious! That is the first way we enjoy the onions every season!! Just can’t wait to try your recipe. thanks for sharing. Maybe we will see you the end of this month.

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