Cheese and Sweet Onion Pudding

Ingredients

1½ pounds peeled yellow onions sliced into ¼-inch slices (Walla Walla sweets or Vidalias are good)

4 TBSP unsalted butter

1 tsp fresh thyme leaves, chopped (you may use dried at ¼ tsp)

salt

3 eggs

1 cup SCD yogurt

Freshly ground pepper (white pepper is nice)

Freshly grated nutmeg

3 ounces Emmental cheese, grated

680 grams peeled yellow onions sliced into ¼-inch slices of onion halves (Walla Walla sweets or Vidalias are good)

4 TBSP (60 ml) unsalted butter

1 tsp (5 ml) fresh thyme leaves, chopped (you may use dried at ¼ tsp (2.25 ml)

salt

3 eggs

237 ml SCD yogurt

Freshly ground pepper (white pepper is nice)

Freshly grated nutmeg

85 grams Emmental cheese, grated

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Dietary Therapies

SCD

mSCD

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Vegetarian

Nut Free

Soy Free

Brown 3 TBSP (45 ml) butter for a moment in a medium hot skillet, adding onions, thyme, and ½ tsp (2.5 ml) salt.
Turn heat to low, stirring occasionally, cooking for about a half hour until onions are soft, but not browned or caramelized.
In a large bowl beat eggs lightly with a fork.
Add yogurt, ¼ tsp (1.25 ml) salt, and a bit of pepper and nutmeg.
Preheat oven to 400°F (204°C).
Add onions and most of the cheese to the large bowl, mix, and pour into a buttered glass pie plate or four buttered gratin dishes (you may also use a 9-inch [23-cm] springform pan).
Top with remaining cheese and sprinkle with a little more nutmeg.
Bake for about 20-25 minutes, until surface is firm and slightly browned.