From "The Art of Jewish Cooking" by Jennie Grossinger (Random House, 1958)
According to her, charlottes fall into the same family as kugels.
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.
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