Categories: pudding- custard- mousse- flan

Ingredients

• 1/4 cup balsamic or red wine vinegar
• 1 Tbsp. extra-virgin olive oil
• 4 medium-size (about 2 lb. total) red onions
• 1 cup all-purpose flour
• 2 eggs
• 1 cup low-fat or whole milk
• 1/4 cup (1/8 lb.) butter

Directions

1. Mix vinegar and oil; set aside.
2. Peel onions and cut into quarters. In a 9x 13-inch oval or rectangular baking dish, arrange onions evenly with some of the vinegar mixture. roast in a 500 degrees oven until well browned, about 40 minutes; baste every 10 minutes with remaining vinegar mixture.
3. Remove from oven; with a wide spatula, gently loosen onions- be careful to keep quarters in tact- and any browned bits in pan. If made ahead, let onions cool in pan, then cover and chill until next day. To continue, bring to room temperature.
4. In a bowl or blender, beat or whirl flour and eggs to blend. Add milk, and beat or whirl until batter is smooth.
5. Dot onions with butter. Bake in a 375 degree oven until butter sizzles, about 5 minutes. Stir batter and pour it evenly around but not on top of onions. Continue to bake until pudding is well browned on edges and puffed, 35 to 40 minutes. Serve hot, scooping onions and pudding from the dish.

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