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Ingredients
Scale
- 4 tablespoons butter
- 4 sweet onions, thinly sliced
- kosher salt and pepper
- 3 garlic cloves, minced
- 1 sheet puff pastry, thawed if frozen
- 8 large eggs
- 1 ½ cups heavy cream
- 1 cup freshly grated gruyere cheese
- 2 tablespoons chopped fresh parsley, plus more for topping
- 1 tablespoon chopped fresh thyme
Instructions
- Melt the butter in a large skillet over medium heat. Add the onions and a pinch of salt. Stir to combine, cooking for 15 to 20 minutes until translucent.
- Lower the heat and continue cooking the onions, stirring frequently for at least 1 hour until caramelized and golden. If they dry out, add a splash of water. Stir in the garlic and cook for an additional 30 seconds. Remove from heat and let them cool.
- Preheat the oven to 425°F.
- Place the puff pastry in a 9×13 baking dish, pricking it with a fork to prevent bubbling.
- In a bowl, whisk together the eggs, heavy cream, nearly all of the cheese, cooled onions, and herbs. Mix in a pinch of salt and pepper, reserving some cheese and onions for topping.
- Pour the egg mixture into the pastry crust and sprinkle with the remaining cheese.
- Bake for 25 to 30 minutes until the center is set and the crust is golden. Allow to cool slightly before topping with reserved onions and extra herbs. Slice to serve.
Notes
For a more intense flavor, cook the onions longer until they achieve an even deeper caramelization.
Feel free to substitute gruyere cheese with Swiss or cheddar if preferred.
Add some cooked bacon or ham for a heartier dish.
- Prep Time: 95 minutes
- Cook Time: 120 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 220mg