If you haven’t been following me long, you may not know my love affair with brunch. It is by far my favorite meal and if offered the option I will ALWAYS take it. This recipe is inspired by one of my favorite lunches – french onion soup – that has been brunchified.
I always buy an organic whole wheat pie crust, its easy, its fool proof, its a weakness of mine. Feel free to make your own, I applaud that effort.
The most time consuming part of this recipe prep is caramelizing the onions. The lower and slower they cook, the better the flavor. I showed you the steps and progression of how dark I get mine when I make this recipe. After the onions are all caramel and delicious, I add in the stock and allow it to deglaze my onion pan. Allow onions to cool before mixing them with egg. They don’t have to be all the way down to room temperature, but you don’t want the eggs cooking before you bake them.
For the filling whisk together:
- 1 medium onion, sliced and cooked over medium low heat with 1tsp butter and a pinch of salt and pepper until caramelized and golden brown (about 20-30 minutes)
- 1 sprig thyme, finely chopped (equals about 1tsp dried thyme)
- 6 eggs, whisked
- 2 tbsp beef stock (chicken or veggie would be ok, or a beef bullion cube in 2tbsp water) poured over onions after caramelizing
- 1.5 cups gruyere cheese, shredded
Bake in oven at 350 degrees for 45 min or until center does not jiggle when shaken. This recipe keeps really well, I make it on a weekend and eat it for breakfast throughout the week. SO GOOD. SO EASY. SO DELICIOUS.