Ingredients
Scale
- 2 tablespoons Olive Oil
- 2 tablespoons Butter
- 4 large Onions
- 1 tablespoon Fresh Thyme
- 2 leaves Bay Leaves
- 3 cloves Garlic, minced
- 1/2 cup Sherry Wine
- 2 cups Beef Stock
- 1 loaf French Bread, torn into bite-sized pieces
- 2 large Eggs
- 8 ounces Gruyère Cheese
Instructions
- Warm olive oil and butter in a Dutch oven over medium-high heat. Add onions, thyme, and bay leaves. Season with salt and pepper.
- Cook onions for about 10 minutes. Lower heat to medium-low and stir occasionally until sweet and golden, around 40 minutes.
- Stir in minced garlic and cook for another minute. Pour in sherry wine and simmer briefly before adding beef stock. Let simmer for about 10 minutes.
- Preheat oven to 350°F and grease a 9×13” baking dish. Tear French bread into bite-sized pieces and set aside.
- In a bowl, beat eggs and whisk in 2 cups of the onion mixture. Add torn bread and 4 ounces of Gruyère cheese, mixing gently.
- Pour bread mixture into the greased baking dish. Drizzle remaining onion mixture over the top.
- Bake uncovered for 35 minutes. Switch to broil, sprinkle remaining Gruyère cheese on top, and broil for 1-2 minutes until bubbly and golden.
Notes
For a vegetarian version, substitute beef stock with vegetable stock. Can be prepared a day in advance.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg