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French Onion Strata
4.5 from 48 votes

French Onion Strata

The flavors of French onion soup transported into a hearty, cheesy strata (savory bread pudding). The heart of bread pudding paired with the soul of a classic soup – synergy on a plate.

Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Course: Main Course
Cuisine: French, American

Ingredients

For the Caramelized Onions:
  • 3 tablespoons butter unsalted, plus more for greasing baking dish
  • 3 onion about 2 1/2 pounds; (1kg), thinly sliced, large, Spanish variety
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 3 garlic minced, cloves
  • 2 teaspoons thyme leaves fresh, finely chopped
  • 1/4 cup dry sherry
  • 1/2 cup dry white wine 120ml
For the Strata:
  • 1 bread about 1 pound; (450g), cut into 1-inch cubes, large loaf, Italian or French
  • 6 egg large
  • 3 1/2 cups half and half or whole milk
  • 1 1/2 tablespoons Dijon mustard smooth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon fish sauce optional
  • 1/2 teaspoon kosher salt
  • 1 teaspoon black pepper freshly ground
  • 1 1/2 cups gruyere cheese grated

Instructions

    Cup of Yum
  1. For the Caramelized Onions: In a large skillet, melt butter over medium heat, then add onions, sugar, and 1 teaspoon salt. Cover and cook, stirring every few minutes, until onions have softened, about 10 minutes. Remove lid and cook, stirring frequently and keeping skillet uncovered, until onions are deep golden brown, 20 to 25 minutes; if onions threaten to burn at any point, stir in a tablespoon or two of water as needed, and/or lower heat. Add garlic and thyme and cook 1 minute longer. Add sherry and wine and cook until liquid has almost completely evaporated, about 3 minutes. Remove from heat and set aside.
  2. Meanwhile, for the Strata: Preheat oven to 350°F (177°C). Spread bread in a single layer on a baking sheet. Bake until bread is dry but not browned, about 8 minutes.
  3. In a large bowl, whisk together eggs, half and half or milk, mustard, Worcestershire sauce, fish sauce (if using), 1/2 teaspoon salt, and pepper. Add dried bread and let soak in custard for at least 15 minutes and up to 30 minutes.
  4. Butter a 12-inch cast iron skillet or a 9- by 13-inch baking dish and add half of bread. Scatter half of caramelized onions and half of cheese all over. Layer remaining bread on top and scatter remaining onions and cheese over. Drizzle any remaining custard all over, then bake until bread is crisp and custard is just set, about 35 minutes. Serve hot or at room temperature.