Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A close-up of golden brown French onion stuffing with melted, bubbly cheese in a white dish.

French Onion Stuffing

  • Author: Emma Taylor
  • Total Time: 120 minutes
  • Yield: One 9x13-inch baking dish 1x

Description

Rich caramelized onions and beef broth soak into crusty bread, all baked under a thick layer of melted Gruyère cheese.

Ingredients

Scale
  • 1/4 cup (57 g) unsalted butter
  • 2 tbsp (30 ml) olive oil
  • 4 pounds (about 1.8 kg) yellow onions, thinly sliced
  • 4–5 fresh thyme sprigs
  • 2 bay leaves
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 4 cloves garlic, minced
  • 1/4 cup (60 ml) dry sherry
  • 2 1/2 cups (600 ml) beef stock
  • 1 loaf (about 20 oz / 570 g) stale French bread, torn into 1-inch pieces
  • 2 large eggs
  • 12 ounces (340 g) Gruyère cheese, shredded, divided

Instructions

  1. In a large Dutch oven or heavy-bottomed pot, melt the butter with the olive oil over medium-high heat. Add the onions, thyme sprigs, bay leaves, salt, and pepper. Cook for 10 minutes, stirring frequently, until the onions begin to soften.
  2. Reduce the heat to medium-low. Continue to cook, stirring occasionally, for 40-50 minutes, until the onions are deeply golden brown and caramelized. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour the sherry into the pot and stir, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes. Add the beef stock, bring the mixture to a simmer, and cook for 10 minutes. Turn off the heat and remove the thyme sprigs and bay leaves.
  4. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
  5. In a large bowl, beat the eggs. While whisking continuously, slowly pour about 2 cups of the hot onion broth mixture into the eggs to temper them. This prevents the eggs from scrambling.
  6. Add the torn bread and 4 ounces (about 1/3) of the shredded Gruyère cheese to the bowl with the egg mixture. Toss gently until the bread is evenly coated.
  7. Transfer the bread mixture to the prepared baking dish and spread it into an even layer. Pour the remaining onion and broth mixture over the top.
  8. Bake, uncovered, for 35 minutes, or until the top is golden and the stuffing is set. The center of the stuffing should register 165°F (74°C) on an instant-read thermometer.
  9. Set the oven to broil. Sprinkle the remaining 8 ounces of Gruyère cheese over the stuffing. Broil for 1-2 minutes, watching closely, until the cheese is melted, bubbly, and lightly browned. Let it rest for a few minutes before serving.

Notes

  • For the best flavor, allow the onions to caramelize slowly over low heat. Rushing this step will prevent them from developing their characteristic sweetness.
  • Using day-old or stale bread is important. It absorbs the broth without becoming soggy. If your bread is fresh, tear it into pieces and bake at 300°F (150°C) for 15-20 minutes to dry it out.
  • For safety, the center of the stuffing should reach an internal temperature of 165°F (74°C) due to the eggs.
  • If you don’t have Gruyère, other good melting cheeses like Comté, Swiss, or fontina can be used.
  • Prep Time: 20 minutes
  • Cook Time: 100 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://wowcooks.com/french-onion-stuffing/