Food and Recipes Dish Deviled Eggs French Onion Deviled Eggs Be the first to rate & review! Deviled eggs topped with French fried onions are the appetizer you never knew you'd love. By Marianne Williams Marianne Williams Marianne Williams is a recipe tester and developer who has been working in the Dotdash Meredith test kitchens since 2016. Her recipes are featured in Food & Wine, Southern Living, Real Simple, Rachael Ray, Health, Cooking Light, and in various other publications and digital platforms. Southern Living's editorial guidelines Updated on August 19, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Save Rate PRINT Share Active Time: 50 mins Total Time: 1 hr 35 mins Servings: 12 Jump to recipe Who doesn’t love a rich, salty, steaming bowl of French onion soup? We took everything we love about this beloved comfort food and channeled it into one of the best deviled egg recipes we’ve ever tasted! Savory-sweet caramelized onions enrich the filling, but it’s the garnish that takes these deviled eggs over the top. Nutty Gruyère cheese and store-bought fried onions (yes, the same ones that go on your favorite old-school green bean casserole!) bake into crispy, savory clusters that will take all of your willpower to resist devouring straight from the oven. Cook Mode (Keep screen awake) Ingredients 2 Tbsp. olive oil 1 cup finely chopped sweet onion (from 1 medium [8 oz.] onion) 3/4 tsp. kosher salt, divided 1 tsp. sherry vinegar 6 large eggs Ice 2 Tbsp. mayonnaise 1 tsp. Dijon mustard Crispy Gruyère Onions (recipe follows) Directions Heat oil in a medium-size nonstick skillet over medium-low. Add onion and 1/2 tsp. of the salt; cook, stirring occasionally, until deeply browned and caramelized, 30 to 35 minutes, adding a splash of water if onion starts to burn. Remove from heat, and stir in vinegar. Transfer onion to a small bowl; let cool completely, about 20 minutes. While onion cools, fill a large pot with water, and bring to a boil over high. Carefully lower eggs into boiling water; cook, undisturbed, for 11 minutes, 30 seconds. Meanwhile, fill a large bowl halfway with ice, and add enough water to cover ice; set ice bath aside. Using a spider or slotted spoon, immediately transfer cooked eggs from boiling water to ice bath. Let stand until completely cooled, at least 5 minutes or up to 30 minutes. Working with 1 egg at a time, firmly tap eggs on countertop or a flat work surface until cracks form all over the shell. Peel eggs under cold water. Cut eggs in half lengthwise, and carefully remove yolks. Using a fork, mash together yolks, mayonnaise, and mustard in a medium bowl. Add reserved onion and remaining 1/4 tsp. salt. Stir well to combine. Spoon egg yolk mixture evenly into egg whites. Top evenly with Crispy Gruyère Onions. Serve immediately, or store in an airtight container in refrigerator up to 3 days. Crispy Gruyère Onions Toss together 2 Tbsp. each shredded Gruyère cheese and crispy fried onions in a small bowl. Spread on a parchment-lined baking sheet. Bake at 350°F until melted and golden brown, 8 to 10 minutes. Let cool 10 minutes. Discard any burned bits of onion. Break into small pieces. Use immediately, or store in an airtight container at room temperature up to 3 days. Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Matthew Gleason Rate It Print