3 tbsp. peanut oil (or other light oil)
4 yellow Noonday onions, peeled and thinly sliced
6 Vidalia onions, peeled and thinly sliced
1 c. heavy cream
4 lg. eggs
2 cloves garlic, peeled and minced
1 tsp. cayenne pepper
1 tsp. fresh lemon juice
Tobacco onions (see recipe below)

(Yellow, red, or 10-16 onions may be substituted).

Preheat oven to 300 degrees. Heat oil in large saute pan over medium heat. Add onions, and saute for 10 to 12 minutes, until transparent and wilted but not brown. Remove from heat, and allow to cool.

In medium mixing bowl whisk together cream, eggs, and garlic. Add onions, and season with salt, cayenne pepper, and lemon juice. Pour into 8 inch square ceramic baking dish, and place on center rack of oven. Bake 20 minutes, until top begins to set.

Place tobacco onions evenly over pudding, then bake 20 minutes more, until center is completely set. If tobacco onions begin t burn, cover dish loosely with aluminum foil. Remove from oven, and let sit for 10 minutes before serving.

This recipe calls for sweet onions, but other onions may be substituted for slight variations in taste.

TOBACCO ONIONS:

5 c. peanut oil (or other light oil)
1 c. all-purpose flour
1 tsp. paprika
1 tsp. salt
1 tsp. black pepper
1/2 tsp. cayenne pepper
2 lg. yellow or sweet onion, peeled, thinly sliced, and separated into rings

Heat oil to 350 degrees in deep saucepan over medium heat. In medium bowl combine and mix dry ingredients, then add onions and toss to coat. Remove onion rings, shaking off excess flour mixture. Fry a few rings at a time for 10 minutes, until crisp and golden brown. Drain on paper towels.

Tobacco onions are easy to prepare and can also be used as a side dish or an accompaniment to hamburgers. Serves 6.