Caramelized Onion Pudding

By • November 16, 2010 • 61 Comments



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.
Food52

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.
Jump to Comments (61)

Tags: Holidays, rich, Vegetarian

Comments (61) Questions (0)

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8 months 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.

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8 months 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!!

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8 months ago Lizthechef

Hatch chiles sound delicious...

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9 months ago Marla

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

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9 months ago Lizthechef

Give it a try - should warm up nicely.

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10 months 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!

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10 months ago Lizthechef

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

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about 1 year 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.

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about 1 year ago Lizthechef

So happy it was a hit -

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over 1 year 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!

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over 1 year ago Mianna

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

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over 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

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

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over 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

Congratulations, LTC! This sounds insanely good!

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Congrats Liz, what a great recipe. Looks delicious!

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over 1 year ago Lizthechef

Thanks, sdbrango - I am a fan of yours.

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks so much and I you!

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over 1 year ago Lizthechef

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

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over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Woohoo congrats Liz! I crazy love this recipe!

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over 1 year ago TasteFood

Yay Liz! Great find Food52!

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over 1 year ago dymnyno

CONGRATS, LIZ!

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over 1 year 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!

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over 1 year ago inpatskitchen

Congratulations Liz1 This looks unbelievable! Saved!

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over 1 year 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!

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over 1 year ago drbabs

Barbara is a trusted source on General Cooking.

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

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over 1 year 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)

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over 1 year ago lastnightsdinner

This looks fantastic - yay, Liz!

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over 1 year ago EmilyC

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

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over 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

On the menu for Valentine's Day. Just love this! ;o)

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over 2 years ago Lizthechef

You flatter me - so glad it is a hit in your family.

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over 2 years ago Becos

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!

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over 2 years ago Lizthechef

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.

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over 2 years ago BlueKaleRoad

I just made this again and it was devoured - again. Thanks for such a lovely recipe!

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over 2 years ago Lizthechef

Thanks, BKR, I am reminded to try this for a dinner party side next weekend - as a "side" with short ribs.

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almost 3 years ago MyCommunalTable

Yummy. This is just what the doctor ordered. I wish I had some right now. I will make some tomorrow.

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over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

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)

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over 3 years ago Lizthechef

So glad it worked for you - best wishes to your son for a speedy recovery...I remember mashed potatoes slid down pretty easily too.

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over 3 years ago Lizthechef

At last, a photo...

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over 3 years ago BlueKaleRoad

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.

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over 3 years ago Lizthechef

Thanks so much - I have never doubled it, let alone tripled it! I'm making it tonight to have a photo to post - finally!

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over 3 years ago RaquelG

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 :)

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over 3 years ago Lizthechef

Great news that it was such a success for you!

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over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

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!

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over 3 years ago Lizthechef

My husband is a big fan of lamb - I like your match-up!

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almost 4 years ago thirschfeld

I keep coming back, and coming back, and then back again to this. Love the fact that it is a custard.

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almost 4 years ago RaquelG

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!!

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almost 4 years ago Lizthechef

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.

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almost 4 years ago TiggyBee

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!! : )

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almost 4 years ago Lizthechef

I have no idea - give it a try. Pretty "forgiving" recipe...

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almost 4 years ago TiggyBee

Forgiving is just what I'm looking for, thanks!! : )

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almost 4 years ago BlueKaleRoad

This looks like a lovely dish. I am a big fan of carmelized onions and will definitely make it.

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almost 4 years ago Lizthechef

Hope you enjoy it. As I said, I had tucked it away and forgotten it, but plan to serve it soon.

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almost 4 years ago TheWimpyVegetarian

This sounds perfect for Thanksgiving! Saved it to make it soon. Happy TG, Liz!

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almost 4 years ago Lizthechef

Thanks - hope you have a lovely holiday!

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almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Wow! This sounds amazing, Liz.

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almost 4 years ago Lizthechef

Thanks, Liz, and Happy Thanksgiving to you and the Family Scone!

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almost 4 years ago dymnyno

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!

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almost 4 years ago dymnyno

and thumb up!

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almost 4 years ago Lizthechef

thanks - I think it replaces the creamed onions we always used to have when I was a kid.

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almost 4 years ago dymnyno

YES

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almost 4 years ago Lizthechef

Thanks, AJ, just about to check out your hash. Happy TG!

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almost 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Delicious looking, but oh, so deadly! Two thumbs up. ;o)