Caramelized Onion and Gruyère Cottage Cheese Bake Recipe

Introduction

This Caramelized Onion and Gruyère Cottage Cheese Bake is a comforting and savory dish perfect for any time of day. The sweet, deeply caramelized onions pair beautifully with creamy cottage cheese and nutty Gruyère, creating a rich custard-like bake that’s satisfying and elegant.

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

1. Step 1: In a large skillet over medium-low heat, melt the butter. Add the sliced onions and cook uncovered for 30-40 minutes, stirring occasionally at first and more frequently as they begin to color. Aim for a deep, jammy amber brown. Set aside to cool slightly.
2. Step 2: While the onions cook, place the cottage cheese in a fine-mesh strainer set over a bowl. Drain for at least 20 minutes, pressing gently with a spoon a few times to remove excess liquid. Discard the liquid.
3. Step 3: Preheat the oven to 375°F (190°C) and grease a 9-inch pie dish.
4. Step 4: In a blender, combine the drained cottage cheese, eggs, and cornstarch. Blend for 45-60 seconds until smooth, frothy, and lump-free.
5. Step 5: Pour the blended mixture into a bowl. Stir in thyme, salt, and pepper. Gently fold in the cooled caramelized onions and ¾ cup of the Gruyère cheese.
6. Step 6: Pour the mixture into the prepared dish and spread evenly. Sprinkle the remaining ¼ cup of Gruyère cheese on top.
7. Step 7: Bake for 35-40 minutes, until the edges are set, the top is golden brown, and the center has a slight wobble. A knife inserted about 1 inch from the center should come out clean.
8. Step 8: Let the bake cool on a wire rack for 10–15 minutes to allow it to set fully before slicing.

Tips & Variations

• Use a nonstick or well-seasoned skillet to prevent onions from sticking and burning during caramelization.
• For a sharper flavor, replace half the Gruyère with Parmesan cheese.
• If fresh thyme isn’t available, ½ teaspoon dried thyme can be used instead.
• Serve warm with a crisp green salad for a complete meal.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave until warmed through. The bake may firm up more after refrigeration, so allow a few minutes to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Small-curd cottage cheese works best for texture, but you can use regular cottage cheese as long as it’s well-drained to avoid excess moisture.

Is there a substitute for Gruyère cheese?

Yes, Emmental or Swiss cheese can be used as a substitute, as they have a similar mild, nutty flavor that melts well.

Caramelized Onion and Gruyère Cottage Cheese Bake Recipe

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★★★★★

4.6 from 54 reviews

This Caramelized Onion and Gruyère Cottage Cheese Bake is a rich, savory custard-like dish featuring deeply caramelized onions, creamy cottage cheese, and melty Gruyère cheese. Slow-cooked onions impart a sweet and jammy depth, balanced by fresh thyme and a smooth, cheesy custard base. Baked to golden perfection, it makes a comforting vegetarian main or side that’s perfect for brunch or dinner.

• Author: Leo
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: French-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cottage Cheese Mixture

• 2 cups small-curd cottage cheese (well-drained)
• 3 large eggs
• 1 tablespoon cornstarch
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon fresh thyme leaves

Onions and Cheese

• 2 large yellow onions, thinly sliced
• 1 tablespoon butter
• 1 cup shredded Gruyère cheese, divided (¾ cup + ¼ cup)

Instructions

1. Caramelize the Onions: In a large skillet over medium-low heat, melt the butter. Add the thinly sliced onions and cook slowly, uncovered, for 30-40 minutes. Stir occasionally at first, then more frequently as they start to brown. Cook until the onions are soft, deeply amber, and jammy. Remove from heat and let cool slightly.
2. Drain the Cottage Cheese: Place the cottage cheese in a fine-mesh strainer set over a bowl. Let it drain for at least 20 minutes, pressing gently with a spoon occasionally to release excess whey. Discard the liquid.
3. Prepare Oven and Dish: Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish well to prevent sticking.
4. Blend Custard Base: 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.
5. Mix Ingredients: Pour the blended custard into a mixing bowl. Stir in the fresh thyme, salt, and pepper. Gently fold in the cooled caramelized onions and ¾ cup of shredded Gruyère cheese.
6. Assemble Bake: Pour the mixture into the prepared pie dish and spread evenly. Sprinkle the remaining ¼ cup of Gruyère cheese evenly over the top.
7. Bake: Bake in the preheated oven for 35-40 minutes. The bake is done when the edges are set, the top is golden brown, and the center has a slight wobble but is not liquid. A knife inserted about an inch from the center should come out clean.
8. Cool and Serve: Remove from the oven and cool on a wire rack for 10-15 minutes. Cooling allows the bake to continue setting for a firm yet tender slice. Serve warm or at room temperature.

Notes

• Slow caramelization of onions is key to developing the deep, sweet flavor and jammy texture — do not rush this step.
• Draining cottage cheese thoroughly prevents excess moisture that could make the bake runny.
• You can substitute Gruyère with other melting cheeses like Emmental or Swiss if needed.
• This bake is delicious served alongside a crisp green salad or roasted vegetables.
• Store leftovers covered in the refrigerator for up to 3 days; reheat gently before serving.

Keywords: carmelized onion bake, cottage cheese recipe, Gruyère cheese bake, vegetarian custard, savory baked dish, brunch recipe