Back to Recipes
American Southern
Onion Custard
Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 28. One of the earliest known cookbooks by an African American author.
15 minPrep Time
30 minCook Time
8Servings
mediumDifficulty
Why This Recipe Works
Boiling and mashing the onions breaks down their cell walls and converts harsh sulfur compounds into sweeter, milder flavors through the Maillard reaction and caramelization. The egg yolks create a stable emulsion with the butter and cream, while the flour acts as a starch binder to thicken the custard and prevent curdling. Folding in beaten egg whites last incorporates air for a lighter, soufflé-like texture that rises during baking.
Before You Begin
- •This is a sweet custard pie despite containing onions—the sugar, spices, and cooking process transform the onions into a mild, sweet filling similar to sweet potato pie
- •Boil the onions until completely soft and mashable (about 20-25 minutes) to ensure they puree smoothly without fibrous bits
- •Have all ingredients measured and at room temperature before starting, as the hot onion mixture must be combined quickly to prevent the eggs from scrambling
- •Prepare your pie crust and have it ready in the pan before starting the filling, as this custard should go into the oven promptly
- •The recipe calls for '3 lb flour' which appears to be an error—you only need the 3 tablespoons specified later for the custard filling
Community Notes
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
