Anti Inflammatory Caramelized Onion Egg Bites

Total time1 hr 15 min

Prep time15 min

Cook time55 min

4.5

(25)

Anti Inflammatory Caramelized Onion Egg Bites

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Ingredients

6 servings

For the caramelized onion

1 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 medium yellow onions, thinly sliced
¼ tsp fine sea salt

For the egg bites

6 large eggs
½ cup fresh ricotta
¼ cup whole milk
Ingredient note
Higher-fat dairy is sometimes limited on an anti-inflammatory diet because saturated fat can be pro-inflammatory for some people, but this recipe uses only about 2 tsp of whole milk per serving, so the amount is likely fine. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
½ tsp fine sea salt
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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