Make Ahead

Caramelized Onion Pudding

November 16, 2010
5 Stars
Photo by James Ransom
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

  • 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
In This Recipe
  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.

See what other Food52ers are saying.

  • epicharis
  • savorthis
  • mrslarkin
  • hardlikearmour
  • Lizthechef

61 Reviews

arun October 12, 2021
this is wow!
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.
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!!
Lizthechef January 6, 2014
Hatch chiles sound delicious...
Marla November 24, 2013
This looks fabulous. Can it be made at all in advance?
Lizthechef November 24, 2013
Give it a try - should warm up nicely.
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!
Lizthechef November 11, 2013
It's great for a holiday meal and easy to pull together.
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.
Lizthechef July 5, 2013
So happy it was a hit -
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!
mrslarkin December 6, 2012
Congrats Liz! This is going to be perfect with our Christmas Roast. :)
hardlikearmour December 6, 2012
Congratulations, LTC! This sounds insanely good!
Lizthechef December 5, 2012
Thanks again, everybody - think I will make this over the weekend with a roast chicken.
fiveandspice December 5, 2012
Woohoo congrats Liz! I crazy love this recipe!
TasteFood December 5, 2012
Yay Liz! Great find Food52!
dymnyno December 5, 2012
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!
inpatskitchen December 5, 2012
Congratulations Liz1 This looks unbelievable! Saved!
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!
drbabs December 5, 2012
Congratulations, Miz Liz! I hope to try this soon!
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)