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Recipe details
Oven-Baked Onion Egg Custard
A compact French home-style baked egg custard with sweet softened onion, portioned for one dinner.
≈ 121 kcal/100 g · ≈ 212 kcal/serving
35 minEasyFrench
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
large eggs100 g
yellow onion, thinly sliced70 g
olive oil5 ml
salt1 g
black pepper0.2 g
Cookware and utensils
6-inch ovenproof ramekin
Small skillet
Bowl
Fork
Directions
01
Heat the oven to 375°F/190°C.
Products
No products at this step
Action
Preheat
Time
8 min
Temperature
375°F/190°C
02
Warm the oil in the skillet over medium heat.
Products
olive oil — 5 ml
Action
Warm
Time
1 min
Temperature
Medium heat / средний огонь
03
Cook the onion with half the salt until soft.
Products
yellow onion, thinly sliced — 70 g; salt — 1 g
Action
Soften
Time
8 min
Temperature
Medium heat / средний огонь
04
Beat the eggs with the remaining salt and pepper in the bowl.
Products
large eggs — 100 g; salt — 1 g; black pepper — 0.2 g
Action
Beat
Time
1 min
Temperature
Room temperature
05
Transfer the onion to the ramekin.
Products
yellow onion, thinly sliced — 70 g
Action
Transfer
Time
1 min
Temperature
Warm
06
Pour the beaten egg over the onion.
Products
large eggs — 100 g
Action
Pour
Time
1 min
Temperature
Warm
07
Bake the custard until set and at least 160°F/71°C in the center.
Products
large eggs — 100 g; yellow onion, thinly sliced — 70 g
Action
Bake
Time
15 min
Temperature
375°F/190°C; 160°F/71°C internal / 190 °C; внутри 71 °C
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
