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Add a photo1.) Onion Pudding
2.) Hilde’s Sugar-Glazed Pearl Onions
While Prime Rib has been served in just about every kitchen I’ve worked in, I always liked the touch of accompanying each cut of beef with a sliver of rustic onion pudding like we did when I worked at Peoria's Hotel Pere Marquette. And the glazed peral onion recipe that follows also adds to the special divineness of Prime Rib!
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Ingredientes
- 1.) Onion Pudding
- 8 slices stale rye bread
- ½ c. crumbled blue cheese (may substitute gruyere cheese)
- 3 c. yellow onions, sliced very thinly
- 3 T. butter
- salt and pepper to taste
- 1/8 t. ground nutmeg
- 2 c. heavy cream
- 4 eggs
- 2.) Hildeâs Sugar-Glazed Pearl Onions
- 3 T. butter
- Two 1 lb. bags of frozen pearl onions
- (may use fresh if you wish to take the time)
- ¾ c. balsamic vinegar
- 1/2 c. apple jelly
- ¼ c. sugar
- salt and pepper to taste
Direcciones
- Onion Pudding...
- Pre-Heat oven to 350 degrees. Grease an 8âX8â dish. Place 4 slices rye bread in bottom of greased dish, then sprinkle half of the crumbled blue cheese on top of the bread slices, and set aside.
- In a medium skillet, sauté sliced onions in the butter until translucent. Add salt, pepper and nutmeg and continue sautéing until edges begin to lightly caramelize. Spoon half of the onions onto the bread and cheese in baking dish, spread out evenly. Top with remaining 4 slices of rye bread, then repeat with remaining onions and cheese.
- Whisk together cream and eggs. Pour this custard into the dish, atop the bread and cheese. Cover dish with tightly-secured plastic wrap, then aluminum foil. Bake onion pudding in oven for 30 minutes. Remove covering, then continue baking until custard is set and top begins to turn golden. Remove from oven and allow to sit for 10 minutes before cutting into small slices to serve alongside plated portions of succulent Prime Rib- or any preparation of beef.
- Glazed Pearl Onions...
- Melt butter in a large skillet over medium heat, cook the frozen onions for 10-12 minutes, until most of the moisture is gone and the onions are tender. Add vinegar, jelly and sugar into onions and stir until sugar is dissolved and jelly is melted. Reduce heat and simmer uncovered, stirring occasionally until liquid is reduced to a thick, glaze consistency. Sprinkle with salt and pepper. Serve warm with any meat. Chill any leftovers for later use.
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