Onion Pudding

8 T. butter

8 c. thinly slices and chopped onions

1 garlic clove, crushed

6 cups French bread cut into 1-inch chunks

¼ t. salt

¼ t. pepper

¼ c. chicken broth

2 c. grated Swiss cheese

3 eggs

2 c. half-and half

Parchment paper or tin foil cut to fit the bottom of the 12-inch Dutch oven.

Melt 4tablespoons of butter in cast-iron skillet over charcoal briquettes. Add onions and garlic cover the skillet, and remove a few briquettes to lower the temperature. Simmer for 15 minutes.

Add briquettes to raise temperature to medium and uncover skillet. Cook mixture, stilling occasionally until onions caramelize and turn brown, about 20 minutes.

Remove onion mixture from hear and transfer into large bowl. Add bread, salt, pepper, and chicken broth. Still well.

Cut parchment paper or tin foil to fit 12-inch Dutch oven. Spray lightly with cooking spray. Spread mixture in the Dutch oven.

Melt the remaining butter over high heat, remove and pour over the bread-onion mixture. Sprinkle on cheese.

In a medium bowl, beat eggs slightly and add half-and- half. Pour the mixture evenly over the bred-onion-cheese mixture.

Use a spoon to lift sections of the bread-onion-cheese mixture to make sure liquid is infused throughout.

Place briquettes around the pan using he indirect-heat method. Cook 30-40 minutes until pudding is puffed and golden.

Remove pan from heat. Cut pudding into large pieces and serve.  Serves 8 to10.

(Taken from the March-April issue of Scouting Magazine)