Wednesday, December 3, 2008
French onion stuffing
French onion stuffing:
-I love hearty dishes and wanted the great taste of this soup but with more in it to make it a side dish.
6 lg onions sliced thin
2 tbs butter plus more for dish
1 tbs sugar
2 qts liquid (1qt chix stock and 1 1qt water. Or all chix stock)
1/2 cup cheap brandy or similar
Peasant bread (crusty with hearty interior) cut into inch cubes. enough to fill standard casserole pan.
Gruyere or swiss, sliced. Enough to cover top of casserole with at least 1 layer. More if you like.
Salt and pepper to taste.
In heavy bottom pan on high heat melt 2 tbs butter then add onions, stir in sugar and some salt.
Keep stirring onions over high heat till some water releases. Lower heat to medium high and occasionally stir onions.
You are looking to wilt down and then lightly caramelize the onions. This will take 20 minutes plus. Do not let them burn.
When light browned and softened turn up the heat and add brandy. Stir up and cook till dry.
Add 2qts liquid, bring to boil, stir up and lower to simmer. Cover and simmer 30 - 60 minutes or until it smells great.
Adjust for seasonings.
Butter the casserole dish. Push in cubes and mound them like an apple pie.
Ladle over soup to fill, put lid on to squish down cubes of bread. Let sit 5 minutes to soak in.
Repeat process with soup till bread is soaked but not broken down.
Bake in 350F oven uncovered for 30 minutes. This step will puff up the bread and make it light and fluffy.
Bake in oven till cheese gets bubbly and browned on edges.
This is a great, cheap and filling side dish. I served it with breaded chicken breast topped with butter tomato sauce.