Vidalia Onion Custard
Velvety, savory, and irresistibly aromatic, Vidalia Onion Custard is the ultimate blend of comfort and elegance. This dish transforms naturally sweet Vidalia onions into a delicately creamy baked custard, enriched with heavy cream, Parmesan cheese, and a hint of nutmeg for depth. The onions are gently caramelized in butter to enhance their flavor, then folded into a silky mixture of eggs and cream before being baked to golden perfection, optionally topped with crisp Panko breadcrumbs for added texture. Perfect as a side dish or an upscale appetizer, this recipe offers a melt-in-your-mouth experience that’s both hearty and refined. Impress your guests with this sophisticated yet approachable recipe—a must-try for onion lovers and fans of gourmet comfort food!
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Recipe Information
Ingredients
- 2 pcs Vidalia onions (large)
- 2 tablespoons Unsalted butter
- 4 pcs Eggs
- 1.5 cups Heavy cream
- 0.5 cups Whole milk
- 1 teaspoon Fresh thyme leaves (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Nutmeg (freshly grated, optional)
- 0.25 cup Grated Parmesan cheese
- 2 tablespoons Panko breadcrumbs (optional)
Instructions
Preheat the oven to 325°F (165°C).
Peel and thinly slice the Vidalia onions.
In a large skillet, melt the butter over medium heat. Add the sliced onions and cook, stirring occasionally, until soft and lightly caramelized, about 10–12 minutes. Remove from heat and let cool slightly.
In a medium mixing bowl, whisk the eggs until smooth. Add the heavy cream, milk, thyme (if using), salt, pepper, and nutmeg, then whisk until well combined.
Fold the caramelized onions into the egg mixture, ensuring they are evenly distributed.
Lightly grease six 6-ounce ramekins (or a single 9-inch pie dish if preferred). Divide the mixture evenly among the ramekins or pour it into the pie dish.
Sprinkle the grated Parmesan cheese on top of the custard mixture, and if desired, scatter Panko breadcrumbs for an extra crispy topping.
Place the ramekins or pie dish in a deep baking pan. Carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins/dish, creating a water bath.
Bake in the preheated oven for 40–45 minutes, or until the custard is set and slightly golden on top. A knife inserted into the center should come out clean.
Remove the ramekins/dish from the water bath and let cool for 5 minutes before serving.
Serve warm as a side dish or appetizer, garnished with a sprig of thyme if desired.
Nutrition Facts
Calories |
358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 16.7 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 476 mg | 21% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 5.2 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 95 mg | 7% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 193 mg | 4% | |
*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.
