High-Protein Cottage Cheese and Onion Bake Recipe
This High-Protein Cottage Cheese and Onion Bake is a savory, comforting dish featuring caramelized onions combined with a creamy custard made from cottage cheese, eggs, and Gruyère cheese. Slow-cooked onions provide a deep, jammy sweetness that compliments the rich, cheesy custard base, making an ideal protein-packed brunch or light dinner option. It’s baked until golden brown and set, with a soft, sliceable texture and a hint of fresh thyme for aromatic flavor.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: French
- Diet: Low Fat
Ingredients
Scale
Dairy & Eggs
- 2 cups small-curd cottage cheese (must be well-drained)
- 3 large eggs
- 1 cup shredded Gruyère cheese, divided
- 1 tablespoon butter
Vegetables & Herbs
- 2 large yellow onions, thinly sliced
- 1 teaspoon fresh thyme leaves
Others
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Caramelize the Onions: In a large skillet over medium-low heat, melt the butter. Add the thinly sliced onions and cook slowly, uncovered, for 30-40 minutes, stirring occasionally at first, then more frequently as the onions turn a deep, jammy amber brown. This slow caramelization develops rich flavor. Set aside to cool slightly.
- Drain the Cottage Cheese: Place the cottage cheese in a fine-mesh strainer set over a bowl and let it drain for at least 20 minutes to remove excess whey. Press gently with a spoon several times to push out additional moisture. Discard the liquid.
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish thoroughly to prevent sticking.
- Blend Custard Base: In a blender, combine the well-drained cottage cheese, eggs, and cornstarch. Blend for 45-60 seconds until the mixture is perfectly smooth, frothy, and free of lumps, creating a creamy custard base.
- Combine Ingredients: Pour the blended custard into a mixing bowl. Stir in the fresh thyme leaves, salt, and black pepper evenly. Gently fold in the cooled caramelized onions along with ¾ cup of the shredded Gruyère cheese, combining all components without deflating the mixture.
- Assemble the Bake: Pour the mixture into the prepared pie dish, spreading it evenly. Sprinkle the remaining ¼ cup of Gruyère cheese evenly on top to form a golden, cheesy crust during baking.
- Bake: Bake in the preheated oven for 35-40 minutes. The dish is done when the edges are set, the top is golden brown, and the center has only a slight wobble indicating a creamy but set custard. A knife inserted about an inch from the center should come out clean.
- Cool Before Serving: Allow the bake to cool on a wire rack for 10-15 minutes. This resting time is essential for the bake to fully set and for flavors to develop, resulting in a firm yet soft and sliceable texture.
Notes
- Make sure to caramelize the onions slowly over low heat to develop their natural sweetness without burning.
- Draining the cottage cheese well is critical to avoid excess watery custard and ensure a firm bake.
- If Gruyère is unavailable, substitute with a mild Swiss cheese or Emmental for a similar flavor profile.
- This bake is delicious served warm or at room temperature and pairs well with a fresh green salad.
- Use fresh thyme for best flavor, but dried thyme can be used in a pinch (reduce to ½ teaspoon).
Keywords: cottage cheese bake, caramelized onion dish, high-protein casserole, Gruyère cheese bake, savory custard, brunch recipe
