French Onion Strada
Ok, don’t get me wrong, I love a traditional stuffing as much as the next guy, but it is fun to mix it up and try new things. When I was in pastry school, I was introduced to the Strada. A delicious bread and egg bake. The fun thing about this is, much like quiche, once you have the base, you can add whatever your little heart desires. Mine clearly wants caramelized onions and cheese!
Ingredients:
One round of sourdough bread (I used traders Joes Mini sourdough boule 8oz for size reference)
2 cups Heavy Whipping cream
1 cup Whole Milk
3 Eggs
4 sprigs Fresh Thyme
1/2 lb Gruyere Cheese (Shredded, I use my food processor)
5-6 Mushrooms
1/2 Onion
1 tablespoon Olive Oil
2 tablespoons Melted Butter
Salt and Pepper to taste
Preheat oven to 350.
Grease a baking 9x9 baking dish (or a round pie pan)
Start by slicing the onion and the mushrooms in long skinny slices.
Heat a sauté pan to medium-low and add the oil.
Once the pan is coated with the oil, add the mushrooms and onions.
Using a spatula stir the veggies occasionally to keep from sticking.
Once veggies are tender and have reached the caramelized color, remove from pan and set aside to cool.
Using a serrated knife, cut the bread into cubes and place into baking dish.
Add 3/4 of the cheese to the bread mix.
Add the caramelized onions and mushrooms to the bread as well.
In a mixing bowl, add the eggs, cream, melted butter, thyme, and salt and pepper. Whisk until it is fully combined.
Pour the eggs over the bread and gently fold it into it. The bread should be completely saturated in the custard. (if it seems a little dry, add a splash of milk.)
Cover with foil and place in the oven for 20-30 minutes.
Using a knife, test the center of the Strada. The knife should come out dry when it is done.
Add the additional Cheese and place in the oven under the broil setting. (be warned… do not step away from the oven…I repeat do not step away; it will burn to a crisp in a hot minute((see what I did there hot minute)) I can not tell you how many times I put something like that in the oven walk away to do something else and we go from 0-60. Just don’t do it)
Now I highly recommend letting this cool slightly, I know you will want to dig in because the smell in your home is going to be phenomenal, but no one needs to burn their mouth on hot cheese.
I think this make an amazing side dish or a perfect Sunday brunch. Either way you will not miss the stuffing.
Cheers Babes
XOXO
