Curried Onion Bake
Elevate your side dish game with this savory and aromatic Curried Onion Bake! Featuring tender golden-sautéed onions folded into a creamy custard infused with a hint of curry powder, this baked dish is topped with a crunchy, cheesy breadcrumb crust that provides the perfect contrast of textures. Ready in just one hour, this recipe brings bold flavor and comfort to your table with simple pantry ingredients like eggs, milk, and shredded cheddar cheese. Perfect as a standout accompaniment to roasted meats or a satisfying vegetarian centerpiece, this curried onion casserole pairs beautifully with fresh herbs, like chopped parsley, for a final flourish. Whether it's for a holiday gathering or a cozy weeknight dinner, this dish is sure to impress with its irresistible blend of flavors and textures. Keywords: curried onion bake, savory baked dish, cheesy onion casserole, curry-flavored side, easy vegetarian recipes.
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Recipe Information
Ingredients
- 2 tablespoons butter
- 4 large yellow onions
- 2 tablespoons all-purpose flour
- 1 teaspoon curry powder
- 2 cups milk
- 2 large eggs
- 1 cup cheddar cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup breadcrumbs
- 2 tablespoons parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
Peel and thinly slice the yellow onions into rings.
In a large skillet, melt the butter over medium heat. Add the onions and sauté for 10–12 minutes, stirring occasionally, until soft and lightly golden. Remove from heat.
Sprinkle the flour and curry powder evenly over the onions in the skillet. Stir well to coat the onions and cook for another 1–2 minutes to remove the raw flour taste.
Gradually add the milk to the skillet while stirring to combine. Stir continuously until the mixture thickens slightly, about 2–3 minutes. Season with salt and black pepper. Remove from heat and let the mixture cool slightly.
In a separate bowl, whisk the eggs. Slowly add the cooled onion mixture to the eggs, a little at a time, to temper the eggs and avoid curdling.
Fold in the shredded cheddar cheese, reserving a small handful for topping.
Pour the mixture into the prepared baking dish and spread evenly.
Sprinkle the breadcrumbs and reserved cheese over the top for a crunchy, cheesy crust.
Bake in the preheated oven for 25–30 minutes, or until the top is golden brown and the custard is set.
Let the dish cool for a few minutes before serving. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 713 mg | 31% | |
| Total Carbohydrate | 22.8 g | 8% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 9.2 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 267 mg | 21% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 316 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
