French Onion Stuffing
a french onion soup inspired stuffing full of caramelized onions and gruyère cheese
servings: 12
Ingredients
Scale
- 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
- kosher salt
- freshly cracked black pepper
- 4 garlic cloves, minced
- ¼ cup sherry wine
- 2 ½ cups beef stock
- 1 (1 ¼ lb) loaf french bread
- 2 eggs
- 12 oz gruyère cheese, shredded
Instructions
- 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 each quarter 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.