a french onion soup inspired stuffing full of caramelized onions and gruyère cheese
4 tbsp butter
2 tbsp olive oil
4 lbs yellow onions, peeled + thinly sliced
1 bundle fresh thyme sprigs, tied in kitchen twine
2 bay leaves
freshly cracked black pepper
4 garlic cloves, minced
¼ cup sherry wine
2 ½ cups beef stock
1 (1 ¼ lb) loaf french bread
12 oz gruyère cheese, shredded
Heat a large Dutch oven (or heavy-bottomed pot) over medium-high heat. Add the olive oil and butter. Once the butter has melted, add the onions, thyme, and bay leaves. Season with a generous pinch of salt and cracked black pepper. Cook for 10 minutes, stirring often.
Reduce the heat to medium-low and continue to cook the onions until soft and golden, about 40 minutes, stirring often. Add the garlic and cook for another minute or so.
Pour in the sherry wine and simmer for a couple of minutes. Add the beef stock. Bring the mixture to a simmer over medium-high heat. Reduce the heat again to medium-low and simmer for 10 minutes. Turn off the heat.
Meanwhile, preheat the oven to 350°F and grease a 9×13” baking dish with a little olive oil. Cut the loaf of bread into quarters and then tear it into bite-size pieces.
Beat the eggs in a large mixing bowl. Retrieve about 2 cups of the onion/stock mixture and whisk it in with the eggs. Add in the torn bread and 4 ounces of the gruyère. Toss gently to fully coat the bread.
Transfer the bread mixture to the baking dish. Pour the remaining onion/stock mixture evenly over top. Bake, uncovered, for 35 minutes.
Turn the oven to broil on high. Top the stuffing with the remaining 8 ounces of gruyère. Transfer the stuffing back to the oven and let the cheese brown, about 1-2 minutes (watch closely so it doesn’t burn). Serve the stuffing with black pepper and extra fresh thyme leaves over top.