Prep: 30 minutes

Bake:20 minutes

Stand:10 minutes

Oven: 400 degrees F


2 medium onions, cut in 8 wedges each, root end attached

1 Tbsp. olive oil

3 Tbsp. butter

1 clove garlic, minced

3 eggs

1 1/2 cups milk

1/3 cup all-purpose flour

4 oz. sharp cheddar cheese, shredded

1 Tbsp. snipped fresh sage (optional)


1. Preheat oven to 400 degrees F.  In large skillet cook onions in hot oil 5 minutes over low heat; season with salt and pepper.  Add 2 tablespoons of the butter and garlic; cook 8 minutes more or until onions are tender.  Remove from heat; set aside. 

2. Grease 10 to 12 (5- to 7-ounce) baking dishes (we used a bundt-type cake pan)

with remaining butter.  In bowl combine eggs and milk; whisk in flour.  Add cheese and snipped sage; combine.  Spoon onions in dishes; pour egg mixture over.  Bake 20 to 25 minutes or until puffed and golden.  Remove; let stand 10 minutes.  Serve warm with fresh sage leaves.

Serves 10 to 12.

Note: This is a slightly modified version of a recipe that we found in the December 2007  Better Homes And Gardens magazine.