Sun Dried Tomato and Caramelized Onion Gratin

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

gruyere cheese

🥗Healthier: fontina cheese

💰Cheaper: mozzarella cheese

Fontina provides similar meltability with less cost

Start by reserving the oil from the sun-dried tomatoes for flavoring the onions.

Heat the reserved oil in a skillet over high heat.

Add chopped onions and cook until they start to brown, about 3-5 minutes.

Add chopped garlic to the onions and stir for a few seconds to avoid bitterness.

Pour in balsamic vinegar and reduce the heat, letting the mixture caramelize for another 3-5 minutes.

Remove the pan from the heat and let the mixture cool to room temperature.

In a mixing bowl, whisk together 4 eggs and season with salt and black pepper.

Add heavy cream to the egg mixture and stir gently to combine.

Incorporate ricotta cheese and aged parmesan cheese into the custard mixture.

Add the cooled caramelized onion and garlic mixture along with the sun-dried tomatoes to the custard and mix well.

Grease ramekins with whole butter and fill them with the mixture, leaving some space at the top.

Place the filled ramekins on the top rack of the oven and bake for 20 minutes, checking for doneness.

Remove from the oven and let them sit for about 5 minutes to set before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens