Marty's Gaelic Gourmet CAM Onion Bread Pudding

Name: Marty's Gaelic Gourmet CAM Onion Bread Pudding
Yield: Serves 6
Ingredients: 8 tablespoons (1 stick) butter; 1 tablespoon olive oil; 8 cups thinly sliced Vidalia or Texas Sweet onions; 1/4 cup dry vermouth (optional); 1 clove garlic, crushed; 6 cups French bread in 1-inch chunks; 6 cups grated Emmenthaler or Swiss cheese; 3 eggs; 1 1/2 cups half-and-half; 1 teaspoon sea salt or kosher salt, or to taste; Freshly ground black pepper

By Marty Lynch

May 7, 2010

Not to be confused with the annual Gaelic Gourmet events in Boston since the year 2000, Marty Lynch and Kevin O'Grady's Gaelic Gourmet BBQ Team has been burning sticks and wowing barbeque judges since the early 1980s. When Marty gave Ardie [Davis] a taste of CAM Onions at the 2008 Great American Barbecue, Ardie said, "You've gotta give me your recipe for the next KCBS cookbook!" Marty gladly obliged. He adapted this from Rick Browne's Oz Onion Pudding in Rick's Grilling America book (2003). Rick gave us permission to share this version, tweaked by Carolyn Wells, Amy Winn, and Marty Lynch—hence the CAM acronym.

Note from Marty:

When I cook the onions, 15 minutes is enough time. I never caramelize onions. I find the Emmenthaler will cancel any additional caramel flavor, but it might make a more dramatic presentation. "Live to BBQ! BBQ to Live!"

Recipe notes

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