Onion Bread Pudding

From: Lacer

On Dec 29, 2007

Very good! I made as stated, with vermouth and swiss cheese. I think it would also be good with mozzarella, which I will try next time. Some thought it needed more salt and pepper, but that's easily remedied at the table. Thanks yooper!

From: *Parsley*

On Oct 24, 2007

This is excellent! I've already decided to add this to my holiday menu. I used big, sweet Spanish onions. I cut the butter down to 6 tbsp and used fat free half and half and it was still rich, cheesey and savory. After I rubbed the garlic in the dish I crushed it and added it right into the onions. If you love onions, you will LOVE this! Thanx for sharing!

From: susan529

On Apr 14, 2004

deliciously decadent our first time having a "savory" bread pudding

From: Catte Nappe

On Feb 24, 2003

I wanted to try this for the longest time but fat content and complexity kept me back. Usually I try to stick to recipes pretty much as written the first time out, but I decided to give it a go with some changes. Vermouth is not part of my "staple" seasoning collection, so used cooking sherry instead. Less butter with the oil still allows the onions to caramelize; low fat milk replaced the half'n'half; and I skipped the melted butter topping. It was very good! Second time out I used a reduced fat swiss cheese, and just minced the garlic very fine and mixed it in. That was still very good! Now it's a pretty quick and easy side dish that tastes more sinful than it really is. With these modifications it's a keeper at my house.