Introduction

This Caramelized Onion and Gruyère Cottage Cheese Bake is a savory, comforting dish perfect for any meal of the day. Combining sweet, deeply caramelized onions with creamy cottage cheese and nutty Gruyère, it offers a rich flavor and smooth texture that’s sure to please your family or guests.

A round pie with a golden brown crust and a top layer of caramelized, slightly crispy cooked onions in shades of light and dark brown covers the dish. Below the onion layer, there is a creamy white filling that looks soft and smooth. The crust is thick and flaky, holding the filling and onion layer firmly. A slice is being lifted with a silver spoon, showing the three layers clearly in the slice: crust, white creamy filling, and caramelized onion top. The pie is in a dark metal tart pan on a surface with a white marbled texture. 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: In a large skillet over medium-low heat, melt the butter. Add the sliced onions and cook slowly and uncovered for 30-40 minutes. Stir occasionally at first, then more frequently as the onions begin to color. Cook until they are a deep, jammy amber brown, then set aside to cool slightly.
Step 2: While the onions cook, 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 remove excess liquid. Discard the liquid.
Step 3: Preheat your 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: Pour the blended mixture 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.
Step 6: Pour the mixture into the prepared dish and spread it evenly. Sprinkle the remaining ¼ cup of Gruyère 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 about 1 inch from the center should come out clean.
Step 8: Let the bake cool on a wire rack for 10–15 minutes. This cooling step helps it set properly, resulting in a firm yet soft texture.

Tips & Variations

For extra flavor, try adding a pinch of nutmeg or a splash of white wine to the caramelizing onions.
Use smoked Gruyère for a subtle smoky note that complements the sweetness of the onions.
Fresh thyme can be substituted with rosemary or sage for a different herbal twist.
If you prefer a richer dish, swap cottage cheese for ricotta or a mixture of both cheeses.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (160°C) until warmed through to maintain the bake’s texture and avoid drying it out.

How to Serve

A slice of savory pie with three visible layers is shown on a white plate resting on a white marbled surface. The top layer is a glossy, caramelized brown onion layer with a slightly sticky texture and some small green herb leaves scattered on it. The middle layer is a thick, creamy white cheese filling that looks soft and rich. The bottom layer is a firm, light golden crust that supports the slice well. Additional green herb sprigs are placed on the plate around the slice, adding freshness to the scene. In the background, the rest of the whole pie can be seen on another white plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bake ahead of time?

Yes, you can prepare the bake up to the point of baking, cover it, and refrigerate overnight. When ready, bake as directed, adding a few extra minutes if needed.

What can I use if I don’t have Gruyère cheese?

Emmental, Swiss, or even a mild cheddar can be good substitutes. Choose a cheese that melts well and has a nutty flavor for the best results.