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Caramelized Onion Pudding

Name: Caramelized Onion Pudding
Yield: Serves 4
Cuisine: French
Ingredients: 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

by: Lizthechef

November 16, 2010

5 15 Ratings

Photo by James Ransom

Serves 4

Jump to Recipe

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. - Lizthechef —Lizthechef

Test Kitchen Notes

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. —Food52

Test Kitchen-Approved

What You'll Need

Ingredients

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

Directions

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.
Preheat oven to 350 degrees.
Using a mixer, beat the eggs. Add the dry ingredients and mix well over medium speed.
Lower the mixer speed and add the cream.
Grease a medium-sized gratin dish. Add the onions. Cover with the pudding mixture.
Bake 40 minutes or until browned and bubbly.

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88 Reviews

liujd May 2, 2025

This caramelized onion pudding recipe looks delicious and easy to make! I appreciate the emphasis on slow caramelization https://crazycattle3d.com/ for the best flavor. I'm excited to try it as a side dish for my next holiday meal.

tain April 23, 2025

This caramelized onion pudding sounds amazing! Perfect comfort food. Totally unrelated, but your post made me think of crazy cattle 3d - both involve mastering skills (cooking vs. sheep battles) for delicious/chaotic results! Might try this recipe while waiting for my next match.

tain April 14, 2025

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tain April 14, 2025

This caramelized onion pudding sounds amazing! Perfect comfort food after a long gaming session. Speaking of intense experiences, blood debt really gets my heart racing too - both the game and this recipe are worth trying!

tain April 14, 2025

Wow, this caramelized onion pudding sounds amazing! Perfect comfort food. By the way, totally unrelated but I recently tried AI Doll Generator and had so much fun designing virtual dolls. Both great ways to get creative in different ways!

tain April 10, 2025

Might give this a shot for Thanksgiving this year! Seems easy enough.Beaks Roblox blood debt

tain April 10, 2025

Ooh, this caramelized onion pudding sounds interesting! I've never tried anything like it, but I love caramelized onions. Hunters Roblox

poppy12 February 8, 2025

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DC's P. November 28, 2024

The recipe worked beautifully and was picture perfect, but I found the slow cooking of the onions made the dish far too sweet. I was hoping the dish was going to be more savory with a pungent onion flavor. Instead I thought I was eating a custard with sugared onions. I would like to try switching out the onions with mushroom, and cooking them down to where they release all their moisture. I think the savoriness of the mushroom would be more to my taste. Anyway, recipe is easy and really works well. (I did not rate recipe because it seems I am the lone outlier as to its flavor.)

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alexreynolds October 10, 2023

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Mzimmer May 10, 2023

Outstanding recipe. Such a favourite. Making it again for a dinner party tomorrow and am glad to hear it reheats well if made ahead of time. Will definitely help with the demands on the oven. Am sure it will get rave reviews once more. Thanks Food52!

Mzimmer March 22, 2023

An outstanding recipe. We love it as an accompaniment to roast meats and it is a hit with guests.

Lynn S. January 24, 2023

This was wonderful! A huge hit at a birthday dinner party this past weekend with roasted salmon. Has anyone tried adding a touch of salmon or shrimp to this before baking? I’m tempted.

Forsey January 6, 2023

Wow! I love it! Are it for a dinner I’m hosting tonight with my husband. Absolutely had to taste! Fabulous! ⭐️⭐️⭐️⭐️⭐️

danielle December 13, 2022

I made this for my dinner party last night and was very pleased with the results. Well balanced and flavorful. I did bake it a few hours ahead and it re-heated nicely.

Mzimmer March 22, 2023

So helpful to learn that it reheats well. Thank you.

Gray F. November 27, 2022

Made this for TG, this year, to much skepticism and a few curled lips. Unanimous success! Everybody loved it.

Followed the recipe except with the addition of a bit of nutmeg, being the 70's kinda guy I am.

Next time I make it (and the fam insists that this become a TG must-make) I will experiment with adding a bit of grated Gruyere to the mix and maybe substitute harf'n'harf for all or part of the heavy cream.

Decided it tastes just as good, or maybe even better, the next day. Next year will likely make the day before or on the morning of the day of, and serve at room temp, thus avoiding the mad dash and lack of oven space at dinner time.

-Gray

blanchette November 28, 2022

I love the idea of adding a bit of gruyere!

Food52-SAP November 19, 2022

Can this be put together ahead of time then baked before dinner?

JerseyGirl November 26, 2022

Yes, I made it a few hours ahead and let it sit out until I had room in the oven.

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