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.
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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.

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