| How To Cook: |
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1. Heat peanut oil in a large skillet.
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2. Add onion and ¼ cup cream; cook over low heat until onions are tender, about 15 minutes.
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3. Measure ¼ cup onion mixture into each of nine 5-ounce custard cups.
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4. Beat eggs, remaining cream, salt and pepper until light.
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5. Pour an equal amount (about 2½ tablespoons) over each cup of onions; sprinkle with bread crumbs.
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6. Set custard cups in a pan of hot water; bake in preheated 350°F oven 25 to 30 minutes, or until set.
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7. Serve hot.
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