Cheesy Onion Bake

Prep Time
Cook Time
1h 30m
Ready In

"From one of our national supermarkets and their monthly magazine."

Original recipe yields 6 servings


  • Serving Size: 1 (336 g)
  • Calories 523.6
  • Total Fat - 29.6 g
  • Saturated Fat - 14.8 g
  • Cholesterol - 209.5 mg
  • Sodium - 1814.1 mg
  • Total Carbohydrate - 37.9 g
  • Dietary Fiber - 4.6 g
  • Sugars - 10.2 g
  • Protein - 25.7 g
  • Calcium - 579.6 mg
  • Iron - 3.1 mg
  • Vitamin C - 11.3 mg
  • Thiamin - 0.4 mg

Step 1

Melt butter in a frying pan over medium heat and add onion, garlic and half the rosemary and cook, stirring occasionally, for 15 minutes or until golden and then transfer to a bowl and cool.

Step 2

Add bacon to pan and cook for 5 minutes or until crisp and then transfer to a bowl.

Step 3

Combine egg, milk, cream and gruyere, reserving 1/4 cup and season and then stir in onion and bacon.

Step 4

Slice ciabatta loaf into 2cm thick slices and roughly cut each into 3 pieces and transfer to a greased 8 cup baking dish and pour over egg mixture and set aside for 20 minutes.

Step 5

Meanwhile, preheat oven to 180C.

Step 6

Scatter parmesan and remaining gruyere and rosemary over bread mixture and place dish into a larger roasting pan and pour boiling water into the pan to come halfway up the side of the dish and cover with boil and bake for 45 minutes.

Step 7

Remove the foil and bake for a further 15 minutes or until golden and set.

Step 8

Remove dish from roasting pan and stand for 5 minutes before serving.

Tips & Variations

No special items needed.