Introduction

This High-Protein Cottage Cheese and Onion Bake is a savory, satisfying dish perfect for breakfast, brunch, or a light dinner. Featuring caramelized onions and creamy cottage cheese with Gruyère, it combines rich flavors and a smooth texture in every bite.

A close-up of a savory pie with three layers inside a dark metal pan on a white marbled surface; the bottom layer is a light golden flaky crust, the middle layer is thick and creamy white, and the top layer consists of caramelized golden-brown onions covering the whole surface, shiny with a slight glaze; one slice is being lifted with a silver spoon showing the soft texture inside, crumbs scattered around the pan; soft natural light highlights the warm tones of the pie. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups small-curd cottage cheese (must be well-drained)
2 large yellow onions, thinly sliced
3 large eggs
1 tablespoon cornstarch
1 cup shredded Gruyère cheese, divided
1 teaspoon fresh thyme leaves
1 tablespoon butter
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Step 1: In a large skillet over medium-low heat, melt the butter. Add the sliced onions and cook slowly and uncovered for 30-40 minutes. Stir occasionally at first, then more frequently as they begin to color. Cook until they are a deep, jammy amber brown. Set aside to cool slightly.
Step 2: While the onions cook, place the cottage cheese in a fine-mesh strainer set over a bowl. Let it drain for at least 20 minutes. Press gently with a spoon a few times to remove as much excess liquid as possible. Discard the liquid.
Step 3: Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish.
Step 4: In a blender, combine the drained cottage cheese, eggs, and cornstarch. Blend for 45-60 seconds until the mixture is perfectly smooth, frothy, and free of lumps.
Step 5: Pour the blended mixture into a mixing bowl. Stir in the fresh thyme, salt, and pepper. Gently fold in the cooled caramelized onions and ¾ cup of the shredded Gruyère cheese.
Step 6: Pour the mixture into the prepared dish and spread evenly. Sprinkle the remaining ¼ cup of Gruyère cheese on top.
Step 7: Bake for 35-40 minutes until the edges are set, the top is golden brown, and the center has a slight wobble but is not liquidy. Insert a knife about an inch from the center—it should come out clean.
Step 8: Let the bake cool on a wire rack for 10–15 minutes before slicing to allow it to set firmly yet remain soft.

Tips & Variations

Be patient while caramelizing onions to develop deep, sweet flavors and remove excess moisture.
Drain the cottage cheese thoroughly to prevent a watery texture in the bake.
For a different flavor, try adding fresh rosemary instead of thyme or using sharp cheddar instead of Gruyère.
Serve warm with a fresh green salad for a balanced meal.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave to maintain the bake’s creamy texture. Avoid reheating too long to prevent drying out.

How to Serve

A slice of layered pie on a white plate sits on a white marbled surface, showing three clear layers: a golden-brown caramelized onion top layer with a glossy, sticky texture, a thick creamy white middle layer of cheese, and a slightly crumbly, light tan crust base. Small green herb sprigs are scattered on the slice and plate, adding a touch of freshness. The pie slice is front and center with a blurred whole pie in the background on another white plate, creating depth in the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use large-curd cottage cheese instead of small-curd?

Yes, but small-curd cottage cheese works best as it blends more smoothly, creating a creamier texture. If using large-curd, make sure to blend thoroughly to avoid lumps.

Can I prepare this dish in advance?

Absolutely. You can prepare the caramelized onions and drain the cottage cheese ahead of time. Assemble and bake just before serving for best results.