Instructions: Saute onions in oil in heavy skillet over medium-low heat until golden brown and lightly caramelized, stirring occasionally, about 50 minutes. Add salt generously to balance the sweetness of the onions. Add pepper to your taste. Stir in bourbon and garlic and cook until liquid evaporates, stirring occasionally, about 5 minutes. Let stand until cool.

Preheat oven to 350 degrees. Blend cream, eggs and yolks in large bowl. Mix in onions and lemon juice. Pour into a 1-1/2 quart baking dish and sprinkly with cornmeal. Bake until center of pudding is firm, 25 to 30 minutes. Let stand 10 minutes before serving.

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