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Make Ahead

Caramelized Onion Pudding

by:
November 16, 2010
5
13 Ratings
Photo by James Ransom
  • Serves 4
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

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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
  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.
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79 Reviews

Write a Review
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.)
Sig M. September 11, 2024
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Sig M. September 11, 2024
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alexreynolds October 10, 2023
Can I try this but chocolate [quordle](https://quordle-wordle.com/)
alexreynolds October 10, 2023
Can I add more sugar? quordle
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.
Susan T. November 18, 2022
What is AP un bleached flour?
Danielle November 18, 2022
All purpose unbleached
Valverdi November 18, 2022
All purpose unbleached flour
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 -