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     Title: French Onion Strata (Savory Bread Pudding)
Categories: Cheese, Bread, Fusion, Breakfast
  Servings: 6

           Caramelized Onions:
      3 tb Unsalted butter; plus more
           - for greasing baking dish
      3 lg Spanish onions; thinly sliced
      1 ts Sugar
      1 ts Kosher salt
      3 cl Garlic; minced
      2 ts Fresh thyme; finely chopped
    1/4 c  Dry sherry
    1/2 c  Dry white wine
           Strata:
      1 lb Italian or French bread loaf;
           - cut into 1" cubes
      6 lg Eggs
  3 1/2 c  Half and half or whole milk
  1 1/2 tb Smooth Dijon mustard
      1 tb Worcestershire sauce
      1 ts Fish sauce (optional)
    1/2 ts Kosher salt
      1 ts Freshly ground black pepper
  1 1/2 c  Gruyere cheese; grated

The flavors of French onion soup get repackaged into a hearty, cheesy
strata (AKA savory bread pudding) in this filling breakfast, lunch,
or dinner. The secret: more bread, less liquid.

Caramelizing the onions develops their sweet flavor and deep brown
color. A generous addition of buttery Gruyere cheese gives you that
crucial gooey texture. Oven-drying the bread allows it to soak up the
eggs better—no stale bread required.

Caramelized Onions:

In a large skillet, melt butter over medium heat, then add onions,
sugar, and 1 ts salt. Cover and cook, stirring every few minutes,
until onions have softened, about 10 minutes. Remove lid and cook,
stirring frequently and keeping skillet uncovered, until onions are
deep golden brown, 20 to 25 minutes; if onions threaten to burn at
any point, stir in 1 to 2 tb water as needed, and/or lower heat. Add
garlic and thyme and cook 1 minute longer. Add sherry and wine and
cook until liquid has almost completely evaporated, about 3 minutes.
Remove from heat and set aside.

Strata:

Preheat oven to 350°F (177°C). Spread bread in a single layer on a
baking sheet. Bake until bread is dry but not browned, about
8 minutes.

In a large bowl, whisk together eggs, half and half or milk, mustard,
Worcestershire sauce, fish sauce (if using), 1/2 ts salt, and pepper.
Add dried bread and let soak in custard for at least 15 minutes and
up to 30 minutes.

Butter a 12" cast iron skillet or a 9x13" baking dish and add half of
bread. Scatter half of caramelized onions and half of cheese all
over. Layer remaining bread on top and scatter remaining onions and
cheese over. Drizzle any remaining custard all over, then bake until
bread is crisp and custard is just set, about 35 minutes. Serve hot
or at room temperature.

Recipe by Emily And Matt Clifton

Recipe FROM: Serious Eats

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