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They are best with Vidalia's or Walla Walla - any other sweet onion - but regular whites or yellows would be fine, too. Simply add a sprinkle of Splenda to the pan as they saute and they will release their natural sweetness and be just as good.


3 cups thinly sliced sweet onions (I used one LARGE Walla Walla)
1 tablespoon butter
2 eggs
1/2 cup milk
1/4 cup half & half (use all milk if you’d like to reduce the calories even more)
1/2 teaspoon salt
1/4 teaspoon black pepper
Dash freshly grated nutmeg
1 tablespoon fresh parsley
1 cup grated cheese – (whatever strikes your fancy)
2 tablespoons Parmesan

Preheat the oven to 350 degrees. Spray four 8-ounce ramekins (or a pie plate) with vegetable cooking spray and place on a baking sheet.

In a large skillet heat the butter and saute the onions, over medium heat, until just turning golden-brown. Meanwhile, whisk together the eggs, milk, half & half, salt, pepper, nutmeg, and parsley.

Divide the onions among the ramekins; sprinkle the grated cheese over the onions. Pour the egg mixture over the cheese – should just cover it. Bake for 15 minutes. Sprinkle the Parmesan cheese over and continue baking until done – about 12 minutes more. Serve warm. Makes 4 servings.

Per Serving: 220 Calories; 15 g Protein; 11 g Tot Fat; 13 g NET Carb; 8 g Sugar; 670 mg Sodium