Name: Caramelized Onion and Gruyère Cottage Cheese Bake Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: French
Ingredients: 2 cups small-curd cottage cheese (well-drained); 3 large eggs; 1 tablespoon cornstarch; 1 teaspoon fresh thyme leaves; ½ teaspoon salt; ¼ teaspoon black pepper; 2 large yellow onions, thinly sliced; 1 tablespoon butter; 1 cup shredded Gruyère cheese, divided (¾ cup plus ¼ cup)

Jump to Recipe

Introduction

This Caramelized Onion and Gruyère Cottage Cheese Bake is a savory dish that combines the rich sweetness of slowly cooked onions with creamy cottage cheese and nutty Gruyère. Perfect for breakfast, brunch, or a light dinner, this bake offers a tender texture and comforting flavor that’s sure to satisfy.

A slice of savory pie is shown on a white plate set on a white marbled surface. The pie has three visible layers: the bottom layer is a light golden crust with a firm texture, the middle layer is creamy and pale with a soft, smooth filling, and the top layer is covered with glossy, caramelized onions that are golden-brown and slightly translucent with a few fresh green thyme leaves as garnish. The background shows the rest of the pie blurred, creating depth and focus on the slice in the foreground. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups small-curd cottage cheese (well-drained)
2 large yellow onions, thinly sliced
3 large eggs
1 tablespoon cornstarch
1 cup shredded Gruyère cheese, divided
1 teaspoon fresh thyme leaves
1 tablespoon butter
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Step 1: Melt the butter in a large skillet over medium-low heat. Add the sliced onions and cook uncovered for 30–40 minutes, stirring occasionally at first, then more often as they begin to brown. Cook until the onions turn a deep, jammy amber color. Remove from heat and let cool slightly.
Step 2: Place the cottage cheese in a fine-mesh strainer over a bowl and drain for at least 20 minutes. Press gently with a spoon several times to remove excess whey and discard the liquid.
Step 3: Preheat the oven to 375°F (190°C) and grease a 9-inch pie dish.
Step 4: In a blender, combine the drained cottage cheese, eggs, and cornstarch. Blend for 45–60 seconds until the mixture is smooth, frothy, and lump-free.
Step 5: Transfer the blended mixture to a bowl. Stir in the thyme, salt, and pepper. Gently fold in the cooled caramelized onions and ¾ cup of shredded Gruyère cheese.
Step 6: Pour the mixture into the prepared dish and spread evenly. Sprinkle the remaining ¼ cup of Gruyère cheese on top.
Step 7: Bake for 35–40 minutes until the edges are set, the top is golden brown, and the center has a slight wobble but is not liquid. A knife inserted 1 inch from the center should come out clean.
Step 8: Let the bake cool on a wire rack for 10–15 minutes to firm up before slicing and serving.

Tips & Variations

For extra flavor, add a pinch of nutmeg to the custard before baking.
Swap Gruyère with sharp cheddar or Swiss cheese for a different taste.
Use red onions for a sweeter, milder caramelized onion flavor.
Ensure the cottage cheese is well-drained to prevent a watery bake.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat slices gently in a low oven or microwave until warmed through. This bake also freezes well; thaw overnight in the fridge and reheat before serving.

How to Serve

A tart with one thick golden-brown crust layer that is slightly flaky and raised at the edges, filled with several creamy white layers of cheese and thinly sliced onions that are soft and translucent; the top layer consists of golden caramelized onions that have a slightly crispy texture and rich amber color, spread evenly across the surface. A silver spatula is lifting one slice, revealing the creamy layers inside. The tart is in a dark round metal pan, sitting on a white marbled surface with a white plate partially visible in the foreground. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use large-curd cottage cheese instead of small-curd?

Small-curd cottage cheese works best for a smoother texture, but you can use large-curd if you drain it thoroughly and blend well to avoid lumps.

Is it possible to prepare the caramelized onions ahead of time?

Yes, caramelized onions can be made a day ahead and stored in the refrigerator. Just bring them to room temperature before folding into the custard to keep the bake consistent.