Description
This French Onion Frittata with Gruyere & Ricotta gives you all the flavors of French onion soup but in breakfast form! This frittata has rich, sweet, caramelized onions as the flavor base and gets topped with sharp, buttery gruyere cheese and dollops of fluffy ricotta!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 large yellow onions, thinly sliced (roughly 2 cups)
- 2 garlic cloves, minced
- ½ teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup beef broth
- ¼ cup cognac (or brandy, dry vermouth, white wine)
- 8 large eggs
- 3 tablespoons heavy cream
- 1 cup grated gruyere cheese
- ½ cup whole milk ricotta
- Fresh thyme, for garnish (optional)
Instructions
- In a 10-inch oven safe skillet, melt the butter and oil together over medium heat.
- Add the onions, garlic, dried thyme, salt and pepper and stir to combine. Cook for a few minutes or until the onions start to soften.
- Reduce the heat to low and cook, stirring occasionally, for 45-60 minutes or until the onions are deeply golden and caramelized.
- Preheat the oven to 400°F.
- Increase the heat to medium and add in the stock and cognac and cook until evaporated, about 5 minutes.
- In a bowl, whisk together the eggs and heavy cream. Season with a little salt and pepper.
- Sprinkle roughly ¾ of the gruyere over the onions in the pan. Pour the egg mixture over the onions and cheese and cook for a couple minutes or until the bottom and edges of the egg mixture are starting to set.
- Dollop the ricotta cheese evenly all over the surface of the eggs and sprinkle over the remaining gruyere cheese.
- Transfer the skillet to the oven and bake for 15-20 minutes or until the eggs are puffed and set and the top of the frittata is golden in spots.
- Cool for a few minutes in the pan before slicing and serving, garnished with fresh thyme.
Notes
- This is a simple recipe, but in order to get the proper “French onion” flavor, you really need to let the onions slowly cook for a full 45-60 minutes or until deeply caramelized. It totally makes the dish!
- If you want to keep this vegetarian, you can use vegetable stock in place of the beef stock. The flavor will be a bit different, but the French onion effect will still be there!
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: breakfast