Caramelized Onion Pudding

By • November 16, 2010 • 61 Comments

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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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9 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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9 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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9 months ago Lizthechef

Hatch chiles sound delicious...

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10 months ago Marla

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

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10 months ago Lizthechef

Give it a try - should warm up nicely.

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11 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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11 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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almost 2 years ago Mianna

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

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almost 2 years 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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almost 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Congratulations, LTC! This sounds insanely good!

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almost 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Congrats Liz, what a great recipe. Looks delicious!

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almost 2 years ago Lizthechef

Thanks, sdbrango - I am a fan of yours.

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almost 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks so much and I you!

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almost 2 years ago Lizthechef

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

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almost 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Woohoo congrats Liz! I crazy love this recipe!

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almost 2 years ago TasteFood

Yay Liz! Great find Food52!

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almost 2 years ago dymnyno

CONGRATS, LIZ!

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almost 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!

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almost 2 years ago inpatskitchen

Congratulations Liz1 This looks unbelievable! Saved!

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almost 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!

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almost 2 years ago drbabs

Barbara is a trusted source on General Cooking.

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

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almost 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)

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almost 2 years ago lastnightsdinner

This looks fantastic - yay, Liz!

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almost 2 years ago EmilyC

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