Caramelized Onion Pudding

By • November 16, 2010 61 Comments

762 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: Sorting through my holiday recipes, I stumbled on an old favorite. This pudding goes well with turkey, chicken, pork or beef, a versatile side dish for cold weather gatherings. Be certain to slowly caramelize the onions to encourage their rich flavor. - LizthechefLizthechef

Food52 Review: WHO: Lizthechef is a seasoned, devoted home cook, retired social worker, and blogger.
WHAT: A simple, no-fuss savory pudding to make over and over again.
HOW: Get a deep caramelization on the onions, mix with the rest of the ingredients, and bake.
WHY WE LOVE IT: At first glance, this seems like it would resemble a crustless quiche -- but it's even more refined than that. Make sure to take your time while caramelizing the onions; they are the star of the dish. This would make a perfect, elegant side dish for a holiday meal -- and is quick enough to whip up for a weeknight dinner, too.

Serves 4

  • 2 large yellow onions, peeled, sliced and cut into half circles
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 teaspoon fresh thyme leaves
  • 3 large eggs
  • 1 tablespoon AP unbleached flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground white pepper
  • 1 cup heavy cream
  1. In a large skillet, heat the oil and butter. When melted, add the onions and the thyme. Cook slowly, over medium-low heat, until the onions turn limp and brown.
  2. Preheat oven to 350 degrees.
  3. Using a mixer, beat the eggs. Add the dry ingredients and mix well over medium speed.
  4. Lower the mixer speed and add the cream.
  5. Grease a medium-sized gratin dish. Add the onions. Cover with the pudding mixture.
  6. Bake 40 minutes or until browned and bubbly.

More Great Recipes: Vegetables|Side Dishes|Olive Oil

💬 View Comments ()

Comments (61) Questions (0)


over 1 year ago savorthis

We made this for a Christmas dinner feast with grilled rib eye, wild mushrooms and a barley, pickled sweet potato dish. It was just perfect and got rave reviews. I had doubled the recipe and we debated what medium-sized gratin might mean, but it was perfect in a 9x13. I even reheated some the next day in the microwave and while it did not have any crispy bits, it was just as good.

I am curious how it might work yorkshire-pudding style with a hotter oven. It might not have enough flour to hold the puff, but I am no baker.

And being in Colorado, I can't help but imagine it with some hatch chiles folded in next time.


over 1 year ago TiggyBee

I made this with hatch chiles a couple of months ago, when they were in season here in CA, so delicious! So, yes, do it!!


over 1 year ago Lizthechef

Hatch chiles sound delicious...


almost 2 years ago Marla

This looks fabulous. Can it be made at all in advance?


almost 2 years ago Lizthechef

Give it a try - should warm up nicely.


almost 2 years ago savorthis

This looks awesome. I have been a big fan of any kind of oniony tart/pie/whatever since having an onion galette in france as a kid. Your version looks so easy and would be amazing with roast beef during the holidays in place of our usual yorkshire pudding!


almost 2 years ago Lizthechef

It's great for a holiday meal and easy to pull together.


about 2 years ago mara lepri

The people I made this for LOVED it and ask for it all the time. My boyfriend hopes it's going to be the side dish at every meal.


about 2 years ago Lizthechef

So happy it was a hit -


over 2 years ago blanchette

making this tonight....potatoes on the brain so browned 2 small ones cut into thin half moons first, then the onions with thyme, rosemary, fresh cracked smoked peppercorns and smoked paprika. Wow! The whole house smells good & savory!


over 2 years ago Mianna

Sooo yummy, perfect for cold nights. Congratulations and thank you for what will be my constant comfort dish!


over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Congrats Liz! This is going to be perfect with our Christmas Roast. :)


over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Congratulations, LTC! This sounds insanely good!


over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Congrats Liz, what a great recipe. Looks delicious!


over 2 years ago Lizthechef

Thanks, sdbrango - I am a fan of yours.


over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks so much and I you!


over 2 years ago Lizthechef

Thanks again, everybody - think I will make this over the weekend with a roast chicken.


over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Woohoo congrats Liz! I crazy love this recipe!


over 2 years ago TasteFood

Yay Liz! Great find Food52!


over 2 years ago dymnyno



over 2 years ago cookinginvictoria

Yay -- warmest congratulations on the WC, Lizthechef! I was the CP tester for this recipe many moons ago, and I too can speak authoratively about how good this dish is. It is always part of our repertoire for the holiday season. So easy and so delicious!


over 2 years ago inpatskitchen

Congratulations Liz1 This looks unbelievable! Saved!


over 2 years ago Lizthechef

Wow - what a nice surprise. Just what I need to get me back in the kitchen after 2 weeks of nursing a pinched nerve in my back. You have no idea how this picks up my spirits. Thank you!


over 2 years ago drbabs

Barbara is a trusted source on General Cooking.

Congratulations, Miz Liz! I hope to try this soon!


over 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I've made this several times and can attest to its deliciousness! Congrats on this well-deserved honor. Will be making this for sure within the next few weeks. ;o)


over 2 years ago lastnightsdinner

This looks fantastic - yay, Liz!


over 2 years ago EmilyC

Congrats on the WC -- this looks so, so good!