French Onion Frittata
This sophisticated oven-finished frittata is loaded with deeply caramelized sweet onions and melted Gruyere cheese, drawing all the beloved flavors of classic French onion soup into a hearty egg dish. It is ideal for feeding a crowd at brunch and can be served warm or at room temperature.
A rich egg frittata packed with caramelized onions and melted Gruyere cheese.
Nutrition per serving
Ingredients
Base
Protein
Cheese
Egg Mixture
Seasoning
Instructions
Caramelize the Onions
Melt butter in a 10-inch oven-safe skillet over medium-low heat and add the sliced onions with a pinch of salt. Cook slowly, stirring every few minutes, for 30 to 35 minutes until the onions are deeply golden, sweet, and jammy. Do not rush this step as it builds the core flavor.
Prepare the Egg Mixture
Preheat your oven to 375 degrees. Whisk together the eggs, milk, fresh thyme, salt, and a generous amount of black pepper in a large bowl until fully combined and slightly frothy. Stir in half of the shredded Gruyere and set aside.
Cook the Frittata Base
Spread the caramelized onions evenly across the bottom of the skillet over medium heat. Pour the egg mixture over the onions and gently stir to distribute everything evenly. Cook undisturbed for 3 to 4 minutes until the edges begin to set but the center is still jiggly.
Finish in the Oven
Scatter the remaining Gruyere cheese over the top of the frittata and transfer the skillet to the preheated oven. Bake for 10 to 12 minutes until the center is fully set and the top is lightly golden and puffed. Let rest for 5 minutes before slicing into wedges.
Substitutions
Common mistakes
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