Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
French Onion Stuffing
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- Level: Easy
- Total: 2 hr 15 min
- Active: 45 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 457
- Total Fat
- 22 g
- Saturated Fat
- 12 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 22 g
- Cholesterol
- 93 mg
- Sodium
- 728 mg
- Level: Easy
- Total: 2 hr 15 min
- Active: 45 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 457
- Total Fat
- 22 g
- Saturated Fat
- 12 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 22 g
- Cholesterol
- 93 mg
- Sodium
- 728 mg
Ingredients
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Directions
- Melt the butter in a large Dutch oven over medium-high heat. Add the onions, shallots, thyme sprigs, 1/2 teaspoon salt and a few grinds of pepper. Stir to combine, then reduce the heat to medium-low, cover and cook, stirring occasionally, until very soft, about 25 minutes.
- Uncover, increase the heat to medium and continue cooking until golden brown, stirring and scraping the bottom occasionally, 30 to 35 minutes. Reduce the heat if the bottom gets too dark.
- Remove and discard the thyme sprigs. Add the garlic to the pot and stir for about a minute. Add the sherry and cook until mostly dry, about 30 seconds. Add the beef broth, 1 teaspoon salt and a few grinds of pepper. Stir, scraping the bottom of the pot, then remove from heat. Let cool to room temperature, about 15 minutes.
- Meanwhile, preheat the oven to 375 degrees F and butter a 3-quart casserole dish. Grate about two-thirds of the Gruyère on the large holes of a box grater until you have 2 cups. Cut the remaining Gruyère into 1/2-inch cubes; set aside.
- Add the bread, beaten eggs and cubed Gruyère to the broth mixture in the pot. Fold together until well combined. Transfer to the prepared baking dish and sprinkle with the grated Gruyère and thyme leaves. Loosely cover with foil (don’t let the foil touch the cheese).
- Bake, covered, 30 minutes, then remove the foil and continue baking until well browned and crusty on top, 25 to 30 minutes. Let rest 10 minutes before serving. Top with chopped parsley or chives.
