Rick Browne also shared a recipe for a savory baked onion pudding on sideDish (here the full interview here). He says that this recipe is one of his most popular recipes and you can serve it with many kinds of meat, including with roasted turkey as a replacement for stuffing. Recipe after the jump.
Savory Baked Onion Pudding
8 cups onions, thinly sliced
8 Tablespoon butter
1 Tablespoon olive oil
1/4 cup dry vermouth
1 clove garlic, crushed
6 oz French bread, cut into chunks
2 cups grated Emmenthaler or Swiss cheese
2 cups half-and-half
Freshly ground black pepper
1. Preheat the barbecue to 350˚F to 375˚F for direct and indirect heating, putting a water pan under the unheated side of the grill.
2. Melt 4 Tablespoons butter with olive oil in a skillet. Add onions, cover and steam over low heat for 15 minutes.
3. Uncover the skillet, raise the heat to medium, and cook, stirring occasionally, until the onions caramelize and turn brown. Pour in the vermouth and boil until the liquid evaporates, stirring the whole time
4. Take a cast iron skillet or Dutch oven and spray the sides and bottoms thoroughly with cooking spray.
5. Mix the bread and onions together, stirring well, spread the mix in the skillet, melt the remaining butter and pour over the bread-onion mixture. Sprinkle on the cheese.
6. Beat the eggs slightly and add the half and half, pouring the mixture evenly over the bread and cheese. Using a spoon, stir briefly to make sure liquid is infused into the bread mix.
7. Bake in barbecue grill over indirect heat for 30-40 minutes until puffed and golden. You can if you wish, place a water pan under the grill, at the same level as coals.
8. Remove from heat, cool slightly, and serve in large triangle pieces.