Caramelized Onion and Herb Stuffing

caramelized-onion-herb-stuffing
Photo by Grant Cornett
Caramelized Onion and Herb Stuffing 3.2 408 5 1
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 293 calories
    • Calories 114 calories from fat
    • Fat 13 g
    • Sat Fat 7 g
    • Cholesterol 78 mg
    • Sodium 714 mg
    • Protein 8 g
    • Carbohydrate 36 g
    • Sugar 4 g
    • Fiber 3 g
    • Iron 2 mg
    • Calcium 76 mg

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.

Ingredients

  1. Check 6 tablespoons unsalted butter, plus more for the baking dish and foil
  2. Check 1 large loaf Italian bread (about 1 pound), cut into 3⁄4-inch pieces (about 16 cups)
  3. Check 6 medium onions, halved and thinly sliced
  4. Check kosher salt and black pepper
  5. Check ½ cup dry white wine
  6. Check 2½ cups low-sodium chicken broth
  7. Check 2 large eggs, beaten
  8. Check ¼ cup chopped fresh chives
  9. Check 1 tablespoon fresh thyme leaves

Directions

  1. 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.
  2. 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.
  3. 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.

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