Low Sodium Caramelized Onion Egg Bites

Total time1 hr 15 min

Prep time15 min

Cook time55 min

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Ingredients

6 servings

For the caramelized onion

1 tbsp unsalted butter
Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Pasture Verde Butter Unsltd Alfresco - 8 Oz Challenge Butter Unsalted - 16 Oz Tillamook Extra Creamy Unsalted Butter Sticks Multipack - 4-16 Oz
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2 medium yellow onions, thinly sliced
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the egg bites

6 large eggs
½ cup fresh ricotta
¼ cup whole milk
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp fresh chives, finely chopped
1 tbsp fresh thyme leaves
nonstick cooking spray, for the pan

Instructions

1
Preheat the oven to 325°F (165°C). Place a large roasting pan or baking dish on the center rack and pour in enough hot water to come about 1 inch up the sides — this is the water bath the muffin tin will sit in.
2
Melt the butter in a medium skillet over medium-low heat. Add the sliced onions and 1/4 tsp salt, then cook, stirring every 5 minutes, until the onions are deeply golden, jammy, and reduced to about 1/3 of their original volume, 35–40 minutes. Watch closely in the last 10 minutes and lower the heat if the edges begin to darken too quickly. Remove from heat and let cool slightly.

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