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French Onion Stuffing
Recipes
French Onion Stuffing
8 servings
1 hour, 15 minutes total (Active 30 minutes)

Ingredients

  • 1 loaf Bakery sourdough bread
  • 8 oz Gruyère (or Swiss) cheese
  • 3 large sweet onions
  • 1 teaspoon fresh thyme
  • 2 tablespoons garlic-herb butter
  • 1 tablespoon granulated sugar
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • ½ cup dry sherry (or chicken stock)
  • 2 cups unsalted chicken stock

Steps

    1. Preheat oven to 350°F. Cut bread into bite-size pieces (about 6 cups). Shred cheese (2 cups). Slice onions and chop thyme (leaves only).
    2. Place bread in 13- x 9-inch baking dish; bake 7–8 minutes until toasted.
    3. Meanwhile, melt butter in large sauté pan on medium. Add onions; cook 8–10 minutes, stirring occasionally, until tender and starting to brown. Stir in sugar, salt, and pepper; cook 4–5 minutes until golden. Add sherry; cook 1–2 more minutes until reduced by about one-half.
    4. Add thyme and stock to pan. Bring to a boil, then pour mixture carefully over bread; bake 30–35 minutes until liquid has been absorbed and bread is golden. Top with cheese; bake 4–5 more minutes until cheese melts. Serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅛ recipe serving: Calories 350, Total Fat 12g, Sat Fat 7g, Trans Fat 0g, Chol 35mg, Sodium 680mg, Total Carb 41g, Fiber 2g, Total Sugar 7g, (Incl. 2g Added Sugars), Protein 15g, Vitamin D 0%, Calc 25%, Iron 10%, Potassium 4%