Make Ahead
Caramelized Onion Pudding
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76 Reviews
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! ⭐️⭐️⭐️⭐️⭐️
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
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
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.
Brooke B.
June 29, 2021
This was delicious and easy. The only thing I’d change was the pan size. I used a 9x13 based on another review. It was too thin after I cooked it. I’d use a 9x9 pan instead to make the finished product thicker…
epicharis
December 25, 2017
This was the sleeper hit of our Christmas supper. It looks too simple to have such an outsize impression but we couldn't stop raving. If you need a holiday side with a minimum of time and effort, do this! I sliced the onions last night so caramelizing and assembling was a breeze. Thanks again for the fantastic recipe!
savorthis
January 6, 2014
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.
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.
TiggyBee
January 6, 2014
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!!
savorthis
November 11, 2013
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!
mara L.
July 4, 2013
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.
blanchette
January 17, 2013
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!
Mianna
December 30, 2012
Sooo yummy, perfect for cold nights. Congratulations and thank you for what will be my constant comfort dish!
Lizthechef
December 5, 2012
Thanks again, everybody - think I will make this over the weekend with a roast chicken.
cookinginvictoria
December 5, 2012
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!
Lizthechef
December 5, 2012
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!
AntoniaJames
December 5, 2012
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)
Becos
January 11, 2012
I made this last night and it was really wonderful. Definitely one of those recipes that turns out to be more than the sum of its parts. Thank you for sharing!
Lizthechef
January 11, 2012
Glad it worked for you - I had it for ages in my "must-try" file and now go back to it again and again during cold weather.
BlueKaleRoad
December 6, 2011
I just made this again and it was devoured - again. Thanks for such a lovely recipe!
Lizthechef
December 6, 2011
Thanks, BKR, I am reminded to try this for a dinner party side next weekend - as a "side" with short ribs.
MyCommunalTable
September 22, 2011
Yummy. This is just what the doctor ordered. I wish I had some right now. I will make some tomorrow.
AntoniaJames
January 13, 2011
Made this last night for my younger son, who had his wisdom teeth removed earlier this week. He was craving something savory, having survived on milkshakes, smoothies and oatmeal for the first 48 hours after the surgery. I sprinkled about 1/4 cup finely grated Parmigiano-Reggiano on it after about halfway into the baking time. I used a whisk, not an electric mixer; that worked fine. Very easy, and so, so tasty!! ;o)
Lizthechef
January 13, 2011
So glad it worked for you - best wishes to your son for a speedy recovery...I remember mashed potatoes slid down pretty easily too.
BlueKaleRoad
December 4, 2010
What a wonderful dish! I tripled the recipe and served it to 3 families last night and it was a hit. The 5 year old son of a friend said "I love this pudding!". High praise! Thanks for sharing it.
Lizthechef
December 4, 2010
Thanks so much - I have never doubled it, let alone tripled it! I'm making it tonight to have a photo to post - finally!
RaquelG
November 28, 2010
I made this for Thanksgiving as written (for the most part); doubled the recipe, and sprinkled the top with cracked black pepper and additional thyme 'for pretty'. It was a bit hit!! Thanks for the feedback on the sherry and cheese additions; this is one that will be a wonderful base for tweaking, I think. Thanks again :)
fiveandspice
November 26, 2010
This looks so wonderful! I'm sad I missed seeing it before Thanksgiving, but it's going onto the menu to go with lamb later this week. Yum!
thirschfeld
November 22, 2010
I keep coming back, and coming back, and then back again to this. Love the fact that it is a custard.
RaquelG
November 21, 2010
Sounds divine!!! Have you ever deglazed the onion pan with just the tiniest touch of alcohol - white wine, sherry perhaps? Lends an amazing background flavor to the onions. I also wanted to ask, have you ever added any cheese to the pudding portion, like Gruyere? Do you think it would work? My children are cheese fanatics.... Thanks for submitting Liz!!
Lizthechef
November 22, 2010
Dry sherry sounds great - and Gruyere, but of course! I would sprinkle some on top for a cheesy crust, maybe mix with panko/bread crumbs.
TiggyBee
November 21, 2010
Do you think I can I make this, semi-cook it and then finish it off again in the oven when the turkey comes out to rest? Fingers crossed you say yes!! : )
BlueKaleRoad
November 18, 2010
This looks like a lovely dish. I am a big fan of carmelized onions and will definitely make it.
Lizthechef
November 18, 2010
Hope you enjoy it. As I said, I had tucked it away and forgotten it, but plan to serve it soon.
TheWimpyVegetarian
November 17, 2010
This sounds perfect for Thanksgiving! Saved it to make it soon. Happy TG, Liz!
dymnyno
November 16, 2010
oh, oh, oh, I love this recipe. This is a perfect side dish...T Day has to have an onion dish and this sound like the ONE!
Lizthechef
November 16, 2010
thanks - I think it replaces the creamed onions we always used to have when I was a kid.
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