Description
A savory, sliceable casserole that marries sweet, slow-cooked onions with a silky cottage-cheese custard and nutty Gruyère. It bakes up firm enough to cut into wedges but still soft and creamy inside — ideal for brunch or a simple supper.
Ingredients
Scale
- 2 cups small-curd cottage cheese, thoroughly drained
- 2 medium yellow onions, sliced paper-thin
- 3 large eggs
- 1 tbsp cornstarch (or arrowroot)
- 1 cup grated Gruyère, divided (about ¾ cup for the base + ¼ cup for the top)
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 1 tbsp unsalted butter (or olive oil)
- ½ tsp fine salt
- ¼ tsp freshly ground black pepper
Instructions
- Warm a skillet over medium-low heat and add the butter. Toss in the sliced onions and cook them gently, uncovered, for roughly 30–40 minutes. Stir now and then — more frequently as they start to brown — until the onions are deeply golden, jammy, and fragrant. Remove from heat and let cool slightly.
- While the onions caramelize, drain the cottage cheese. Place it in a fine sieve or cheesecloth over a bowl and let it sit for at least 20 minutes, pressing occasionally with a spoon to expel excess whey. You want it dry-ish, not soupy.
- Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish or similar baking pan.
- In a blender or food processor, combine the drained cottage cheese, eggs, and cornstarch. Puree until completely smooth and a little frothy — about 45–60 seconds. The goal is a lump-free custard.
- Empty the blended base into a mixing bowl. Stir in the thyme, salt, and pepper. Fold in most of the caramelized onions and about ¾ cup of the grated Gruyère, reserving a little onion and cheese for the top.
- Pour the mixture into the prepared dish, level the surface, and scatter the remaining Gruyère (and reserved onions) over the top.
- Bake for 35–40 minutes. The edges should be set and lightly browned; the center should still have a gentle wobble. A knife inserted about an inch from the center should come away clean.
- Remove from the oven and allow the bake to rest on a wire rack for 10–15 minutes. This cooling time lets the custard finish setting so you can slice neat wedges.
Notes
- Quick tips
- Slow is key for onions — rushing this step sacrifices flavor and adds moisture.
- Drain cottage cheese well to prevent a watery result.
- Blend thoroughly; unblended curds change the texture.
- Pull the bake when it still jiggles slightly — it firms as it cools.
- Storage
- Cover tightly and refrigerate for up to 4 days. Reheat gently in a low oven (about 325°F) until warmed through to avoid drying.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 4g
- Sodium: 420mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 105mg