Cheese and Sweet Onion Pudding Recipe

Disclamer

Before continuing, please confirm that you have read and understand the following information.The IBD Nutrition Navigator is designed as a tool to assist conversations between patients and their clinicians. It is not a source of medical advice and should not replace the professional judgment of your clinician. We encourage you to discuss this information directly with your clinician.

The content within the IBD Nutrition Navigator reflects the information available at the time of its last update. Please consult your clinician to ensure you are considering the most current and relevant information.

Accept and go to the Navigator

Recipes

Cheese and Sweet Onion Pudding

Prep:

Cook:

Unknown

Save

Ingredients

1½ pounds peeled yellow onions sliced into ¼-inch slices (Walla Walla sweets or Vidalias are good)

4 TBSP unsalted butter

1 tsp fresh thyme leaves, chopped (you may use dried at ¼ tsp)

salt

3 eggs

1 cup SCD yogurt

Freshly ground pepper (white pepper is nice)

Freshly grated nutmeg

3 ounces Emmental cheese, grated

680 grams peeled yellow onions sliced into ¼-inch slices of onion halves (Walla Walla sweets or Vidalias are good)

4 TBSP (60 ml) unsalted butter

1 tsp (5 ml) fresh thyme leaves, chopped (you may use dried at ¼ tsp (2.25 ml)

salt

3 eggs

237 ml SCD yogurt

Freshly ground pepper (white pepper is nice)

Freshly grated nutmeg

85 grams Emmental cheese, grated

Rating

0.0

/ 5

(

ratings)

You rated:

Not rated yet

Dietary Therapies

SCD

mSCD

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free & Minimal Lactose

Meal Type

Occasion

Applicances

Cuisine

Disease state

Recipe PDF

Instructions

Brown 3 TBSP (45 ml) butter for a moment in a medium hot skillet, adding onions, thyme, and ½ tsp (2.5 ml) salt.
Turn heat to low, stirring occasionally, cooking for about a half hour until onions are soft, but not browned or caramelized.
In a large bowl beat eggs lightly with a fork.
Add yogurt, ¼ tsp (1.25 ml) salt, and a bit of pepper and nutmeg.
Preheat oven to 400°F (204°C).
Add onions and most of the cheese to the large bowl, mix, and pour into a buttered glass pie plate or four buttered gratin dishes (you may also use a 9-inch [23-cm] springform pan).
Top with remaining cheese and sprinkle with a little more nutmeg.
Bake for about 20-25 minutes, until surface is firm and slightly browned.