RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Onion Charlotte - dairy
From "The Art of Jewish Cooking" by Jennie Grossinger (Random House, 1958) According to her, charlottes fall into the same family as kugels. Onion Charlotte ~~~~~~~~~~~~~~~ 4 cups diced onions 2 Tbsp butter 1/2 cup milk 3 egg yolks 1 tsp salt 1/8 tsp pepper 1 cup light cream 1/3 cup bread crumbs Cook the onions, butter and milk over slow heat for 10 minutes. Drain and turn into a buttered 9-inch pie plate. Beat the egg yolks, salt, pepper and cream together. Pour over the onions and sprinkle with the bread crumbs. Bake in a 350 F oven for 35 minutes or until set. Serve hot. Serves 8
