Caramelized Onion and Herb Stuffing
Serves 8| Hands-On Time: | Total Time:
- 6 tablespoons unsalted butter, plus more for the baking dish and foil
- 1 large loaf Italian bread (about 1 pound), cut into 3⁄4-inch pieces (about 16 cups)
- 6 medium onions, halved and thinly sliced
- kosher salt and black pepper
- 1/2 cup dry white wine
- 2 1/2 cups low-sodium chicken broth
- 2 large eggs, beaten
- 1/4 cup chopped fresh chives
- 1 tablespoon fresh thyme leaves
- Heat oven to 375° F. Butter a 9-by-13-inch baking dish. Divide the bread between 2 rimmed baking sheets and bake until dry and crisp, 10 to 12 minutes.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the onions, 1 teaspoon salt, and ¼ teaspoon pepper. Cook over medium-low heat, stirring occasionally, until deep golden brown, about 1 hour. Add the wine and cook until evaporated, 2 to 4 minutes; transfer to a large bowl and let cool for 10 minutes.
- Add the bread, broth, eggs, chives, thyme, and ½ teaspoon salt to the onions and toss to combine. Transfer to the prepared baking dish. Cover with buttered foil and bake for 20 minutes. Uncover and bake until browned, 20 to 30 minutes more.
- Per Serving
- Calories 293Calories From Fat 114
- Fat 13g
- Sat Fat 7g
- Cholesterol 78mg
- Sodium 714mg
- Protein 8g
- Carbohydrate 36g
- Sugar 4g
- Fiber 3g
- Iron 2mg
- Calcium 76mg
What does this mean? See Nutrition 101 .
Don’t be tempted to upgrade your bread for this recipe. Sourdoughs and crusty country breads will yield dense, heavy cubes that can weigh your dish down. Soft, thin-crusted loaves from the supermarket make the best stuffing.