Sweet Onion Pudding

• 1/2 cup butter
• 6 medium-size sweet onions, thinly sliced
• 6 large eggs, lightly beaten
• 2 cups whipping cream
• 1 cup (4 oz.) shredded Parmesan cheese
• 3 tablespoons all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 cups soft, fresh breadcrumbs

1. Melt butter in a large skillet over medium heat; add onions. Cook, stirring often, 30 to 40 minutes or until caramel colored; remove from heat.
2. Whisk together eggs, cream, and Parmesan cheese in a large bowl. Combine flour and next 3 ingredients in a separate bowl; gradually whisk into egg mixture until blended. Stir onions and breadcrumbs into egg mixture; spoon into a lightly greased 6-qt. slow cooker.
3. Cover and cook on LOW 4 to 5 hours or until center is set and edges are golden brown.
4. Note: Onions can be cooked up to 2 days ahead. Cover and chill until ready to assemble pudding.

butter, sweet onions, eggs, whipping cream, parmesan cheese, allpurpose, sugar, baking powder, salt, fresh breadcrumbs

Taken from www.myrecipes.com/recipe/sweet-onion-pudding-0 (may not work)