The Magic Behind French Onion Strata
Caramelizing onions is the secret to unlocking their natural sweetness and achieving a rich, golden-brown hue. When you add a generous helping of creamy Gruyère cheese, you create that essential gooey texture that makes every bite delightful. By oven-drying the bread beforehand, it becomes perfectly primed to absorb the egg mixture—no need for stale bread here!
We have a deep appreciation for all types of bread pudding. With just one fundamental technique and either savory or sweet flavor profiles, you can whip up an array of dishes using a simple combination of bread, eggs, and milk. Typically, we refer to sweet variations as “bread pudding” while calling savory ones “strata,” which often contain more eggs. This method has become so beloved in our household that we’ve opted for strata over traditional stuffing during Thanksgiving celebrations.
When it comes to flavoring our strata, we draw inspiration from classic French onion soup: think caramelized onions with their delightful sweetness and a bubbling layer of melted cheese ready to spill over the edges. Since this soup already incorporates chunks of bread soaking up its delicious flavors, transforming those elements into a French onion strata feels like an effortless leap.
To start off this dish, focus on caramelizing your onions—this step is crucial for achieving maximum flavor. While traditional methods may require cooking them slowly for an hour or more, we’ve streamlined the process here to about 25 minutes by adding sugar to expedite caramelization; although they won’t reach that deep brown color typical of longer cooking times, they will still be incredibly flavorful! If needed at any point during cooking, don’t hesitate to add water to prevent burning.
For the base of our strata recipe, we recommend using a large Italian loaf or any unsliced country-style white bread; there’s no need for stale options! Just ensure it’s dried out in a low oven briefly—this helps it soak up the egg mixture without turning into mush.
You also won’t need an overnight soak for your bread; we’re aiming for contrasting textures rather than an overly pudding-like consistency suited better for sweet recipes. A soaking time of around 15 minutes should suffice but feel free to extend it if desired.
Next comes assembly: layer soaked bread with caramelized onions and Gruyère cheese before baking until set—a straightforward yet satisfying process!
And there you have it: enjoy all the flavors reminiscent of French onion soup without needing broth! This versatile dish is perfect whether served at breakfast or lunch—or even as part of a light dinner—all from one convenient baking dish!
Recipe: Savory French Onion Strata
Ingredients:
For Caramelized Onions:
- 3 tablespoons unsalted butter (plus extra for greasing)
- 3 large Spanish onions (approximately 2½ pounds), thinly sliced
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 3 medium cloves garlic (minced)
- 2 teaspoons fresh thyme leaves (finely chopped)
- ¼ cup dry sherry
- ½ cup dry white wine
For Strata:
- 1 large Italian or French loaf (about one pound), cut into one-inch cubes
- 6 large eggs
- 3½ cups half-and-half or whole milk
- 1½ tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- Optional: fish sauce (1 teaspoon)
- Salt and pepper (to taste)
- 8 ounces grated Gruyère cheese
Instructions:
Caramelize Onions:
In a skillet over medium heat melt butter then add sliced onions along with sugar and salt. Cover and cook until softened (~10 minutes). Remove lid; continue cooking uncovered while stirring frequently until deeply golden brown (~20–25 minutes). If necessary during this time add water as needed if burning occurs. Stir in garlic and thyme; cook another minute before adding sherry & wine—cook until liquid evaporates (~3 minutes). Set aside once done.
Prepare Strata:
Preheat oven to 350°F (175°C) & spread cubed bread on baking sheet—bake until dry but not browned (~8 minutes).
In bowl whisk together eggs with half-and-half/milk along with mustard & sauces plus seasoning before adding dried cubes allowing them soak in custard mix between 15–30 mins depending on preference.
Grease either cast iron skillet or baking dish then layer half soaked cubes followed by half onion mix & cheese repeat layering remaining ingredients finishing off with drizzled custard atop layers bake till crisp ~35 mins serve warm or room temperature!
This recipe offers endless possibilities whether enjoyed at breakfast brunches lunches dinners alike—you’ll find yourself reaching back again & again!