Onion Crème Brûlée

Prep Time
Cook Time
Ready In

"Like most of us, I often “feast w/my eyes” & the pic of this recipe definitely invited a feast. This was found in *Birta* (Icelandic version of the TV Guide) & may well be the most creative & unique recipe I've run across by accident. I did not know that a savory crème brûlée even existed. BUT as a tasty side-dish, this would work w/almost every main entrée & also be a great source of table talk to boot. A must try! Enjoy!"

Original recipe yields 2 servings


  • Serving Size: 1 (223.3 g)
  • Calories 349.1
  • Total Fat - 17.7 g
  • Saturated Fat - 8.6 g
  • Cholesterol - 142.3 mg
  • Sodium - 263.4 mg
  • Total Carbohydrate - 40.5 g
  • Dietary Fiber - 2.7 g
  • Sugars - 31.4 g
  • Protein - 8.8 g
  • Calcium - 64.3 mg
  • Iron - 0.8 mg
  • Vitamin C - 11.6 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 200C. Peel onion, leaving the root-end intact. Cut the non-root end top from the onion & trim the root-end slightly to allow the onion shell to sit flat.

Step 2

Remove as much of the inside pulp as possible w/o tearing the shell & set the onion top + inside pulp aside. Bake shell in the oven for 10 min. Do not turn off the oven.

Step 3

Rough chop the onion top + inside pulp. In a non-stick skillet, combine the chopped onion w/sugar + cayenne pepper & simmer till soft. Add cream + egg yolk, stir to mix well & remove from heat.

Step 4

Mound onion mixture into the onion shells & bake for 7 min. Allow to slightly cool, sprinkle w/crumbled bacon (if using) & serve immediately w/entrée of choice.

NOTE: For those of you who might be put off by the process for preparing the onion shells, this can easily be prepared & served in ramekins

Tips & Variations

  • No special items are required

2 Reviews


This recipe is absolutely delicious!!! Followed the recipe exactly and would not change a thing. Thank you many times for sharing this delight!! Will definitely be making again!!


review by:
(27 May 2016)


Ten stars if possible! This is a delicious and impressive side dish. I served these to guests last night and we all loved them. Of course, they produced an "Oh, wow!" when brought to the table. I love the creamy custard, and even though the cayenne seems like too much, it is NOT. I did make a couple of changes.. I used sweet onions, for two reasons - they don't bite so much if not totally cooked through, and they sit a bit shorter and wider, making for a nicer "ramekin" for the custard. And I topped them with bits of pan-crisped prosciutto because I like the taste better than bacon. Thanks for posting this here on Zazz! Made for FF&F Fist Time Tag.


review by:
(21 May 2016)