Introduction

This High-Protein Cottage Cheese and Onion Bake is a savory dish packed with flavor and nutrition. Caramelized onions combined with creamy cottage cheese and melted Gruyère create a comforting and satisfying meal perfect for any time of day.

A round pie with a thick crust sits in a pan on a white marbled surface, with one slice lifted by a metal spoon. The pie shows three main layers: the bottom crust is golden brown and flaky, the middle layer is thick and creamy white cheese filling, and the top layer is a shiny, caramelized layer of cooked onions with a rich golden-brown color and slight crispy edges. The pie's edges are slightly raised and browned. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups small-curd cottage cheese (must be 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 they begin to color. Cook until the onions are a deep, jammy amber brown. 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. Press gently with a spoon a few times to remove as much excess liquid (whey) as possible. Discard the liquid.
Step 3: Preheat your oven to 375°F (190°C). 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 perfectly smooth, frothy, and free of lumps.
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 the shredded Gruyère cheese.
Step 6: Pour the mixture into the prepared dish and spread evenly. Sprinkle the remaining ¼ cup of Gruyère on top.
Step 7: Bake for 35-40 minutes. The bake is done when the edges are set, the top is golden brown, and the center has a slight wobble without being 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 step allows it to set further, ensuring firm yet soft slices.

Tips & Variations

Use fresh thyme for the best flavor, or substitute with dried thyme at half the amount if fresh is unavailable.
For a stronger cheese flavor, try mixing in some sharp cheddar with the Gruyère.
If you prefer a vegetarian option, check that the Gruyère cheese is made without animal rennet.
Draining the cottage cheese well is crucial to avoid a watery bake—press gently but thoroughly.

Storage

Store leftover bake in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave until warmed through. This dish can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

A close-up slice of a savory pie sits on a white plate on a white marbled surface, showing three distinct layers: the bottom crust is golden and firm, the middle layer is creamy white cheese, and the top layer is caramelized onions that are shiny, golden-brown, and slightly translucent. Small green herb leaves are scattered on top of the pie slice and on the plate around it. In the blurred background, the rest of the pie is visible on a white plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use large-curd cottage cheese instead of small-curd?

Small-curd cottage cheese is preferred for its smoother texture, but large-curd can be used if well-drained. The bake may have a slightly different texture.

How do I know when the bake is fully cooked?

The bake is done when the edges are set, the top is golden brown, and the center has only a slight wobble. Inserting a knife about an inch from the center should yield a clean result with no liquid batter.