Paleo Caramelized Onion Egg Bites
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Learn more →Ingredients
6 servings
For the caramelized onion
- 1 tbsp unsalted butter
Chef's tipUse 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
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes. - 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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