RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Onion Pudding - dairy
Richard Haase explains that Viennese Jews invented this dish and it's popularity spread to German and Polish Jewish communitities. Karen Selwyn * * * * * * * * Onion Pudding 4 tablespoons butter 1/4 cup white wine 1/2 teaspoon dried dill 2 garlic cloves, quartered 6 large onions, coarsely chopped 3 tablespoons sugar 1 1/2 cups unflavored breadcrumbs 1 cup crushed matzoh 1 cup diced mild cheese Preheat the oven to 375 degrees. Melt 3 tablespoons of the butter in a large saucepan and add the wine, dill, and garlic. Reduce the heat to low and add the onions and sugar. Stir gently until the sugar has completely dissolved. Simmer for another 5 minutes. Remove the saucepan from the heat. Grease a 9-inch pie dish with the remaining butter. Spoon a thin layer of the onion mixture into the dish. Cover with a thin layer of the breadcrumbs and crumbled matzoh. Repeat the process until the onion, breadcrumbs and matzoh are used up. Top the pudding with the cheese and bake for 15 minutes, or until the cheese is melted and lightly browned. Remove the pudding from the oven and allow it to sit for 5 minutes. Cut into wedges and serve hot. Source: JEWISH REGIONAL COOKING Richard Haase
