My nana baked this savory dish when the pantry was practically empty. Only 3 ingredients for a fluffy, golden slice of comfort that melts in your mouth.

This low carb 3-ingredient onion egg bake is the kind of thrifty comfort food my nana leaned on when the pantry was nearly bare but everyone still needed a warm, satisfying meal. It’s essentially a crustless, flourless onion “pie” or thick frittata: just slowly caramelized onions, plenty of eggs, and a touch of salt to coax out all the flavor. Baked in a simple glass dish, it puffs up into a fluffy, pale yellow slab threaded with deeply browned onion ribbons and a soft, golden crust. It’s practical, budget-friendly, and surprisingly luxurious for something so simple.

Serve this onion egg bake warm, cut into thick squares, with a crisp green salad dressed in a sharp vinaigrette to balance the richness. It also pairs well with sliced tomatoes or cucumber, a spoonful of tangy yogurt or sour cream, or a side of sautéed greens. For brunch, offer it alongside fresh fruit and coffee; for a light dinner, add roasted vegetables or a simple broth-based soup. Leftover squares are excellent at room temperature, tucked into a lunchbox with raw veggies or pickles for contrast.

Servings: 4

2 tablespoons neutral oil or butter (for greasing the dish and cooking the onions)

Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch (or similar) glass baking dish with a little of the oil or butter, making sure to coat the bottom and sides so the bake releases easily.

Heat the remaining oil or butter in a large skillet over medium heat. Add the thinly sliced onions and the salt, stirring to coat the onions evenly in the fat.

Cook the onions slowly, stirring every few minutes, until they are very soft, golden, and deeply caramelized in spots, 20–30 minutes. Adjust the heat as needed so they brown gradually without burning; the goal is sweet, tender onions with dark ribbons running through.