Vidalia Onion Custard
|Vidalia onions||2 Pound, sliced thin|
|Milk||1 Cup (16 tbs)|
|Ground nutmeg||1⁄4 Teaspoon|
Cook onions in butter in a large skillet over moderate heat, stirring occasionally, for 30 to 40 minutes, or until golden and soft.
Let onions cool.
Whisk together milk, eggs, egg yolk, salt, nutmeg and pepper in a large bowl.
Beat mixture until well combined.
Stir in onions.
Transfer to a well buttered baking dish.
Bake in a 325°F oven 40 to 50 minutes, or until lightly golden and a skewer inserted in the center comes out clean.