French Onion Stuffing?! (THANKSGIVING Feast-worthy)

Imagine being engulfed in an alchemical collision of two divine classics: French onion soup, with its tantalizing aroma and silky richness, and stuffing, the unsung hero of Thanksgiving. An unorthodox fusion, perhaps, but it stands as a testament to culinary creativity, the gastronomic equivalent of a rebel yell in a silent library. Its conception is a heartwarming ode to the unpretentious artistry of home cooking, marrying the complexity of French cuisine with the comfort of the American homefront.

The true charm of this unlikely duo lies in its simplicity: humble onions transformed through slow caramelization into a melody of sweet and savory notes. The stuffing, studded with chunks of crusty bread, drinks up the onion-infused broth and turns into a beautiful mishmash of textures and flavors. Each bite is an exploration of the eclectic, the subtle sweetness of caramelized onions merging with the robustness of crusty bread, crafting a symphony of flavors that command a standing ovation from your taste buds. It's like a clandestine kitchen rendezvous, one that makes you wonder why these two hadn't eloped sooner.

And why does this work so well? Well, it's akin to an epic power ballad - all guts, heart, and soul. The caramelized onions imbue an incredible depth of flavor, and the bread, both crunchy and yielding, has the dual role of structure and sponge, soaking up every bit of that flavor. This is not just stuffing; it's a testament to culinary badassery. It's got the kind of character that makes traditional stuffing pale in comparison. It's a global flavor party, where France and America rub shoulders in perfect harmony. It's the epitome of cross-cultural culinary fusion, a testament to the universal language of food. So rock on, food rebels, rock on. Get into that kitchen and get your hands dirty. Make some French onion stuffing. Show 'em how it's done. 🤘🏼 Adam

Yield: 6-10

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French Onion Stuffing

Ingredients

• 8-10 medium Yellow onions, sliced thin
• 1 1/2 sticks Unsalted butter, divided
• 1 pound Sourdough Bread, torn
• 2 cups Beef stock
• 1/4 cup Brandy
• 4 cups Caramelized Onions
• 2 Tbsp Fresh thyme
• 2-3 cups Gruyere Cheese, shredded and divided
• 2 Eggs
• Kosher Salt, to taste
• Black Pepper, to taste
• Fresh Chives, garnish

Instructions

1. Preheat the oven to 300F. Add half a stick of butter to a large Dutch oven, add in the onions and a pinch of salt then caramelize. 2-3 hours.
2. Place the torn bread on a sheet tray and bake for 30-45 minutes, or until it dries out and turns crusty. Put the bread in a large bowl and mix in 1 cup shredded gruyere cheese by hand and set aside. Increase the oven temperature to 350F.
3. Once the onions are caramelized add the fresh thyme and brandy. Continue cooking onions for 5 more minutes. Add the beef stock, remaining butter, black pepper and more salt than turn off the heat and let cool slightly.
4. Thoroughly Butter a 9x13 inch baking dish.
5. Add the slightly cooled onion mixture to the bowl with the bread, then the eggs and cheese and mix again. Add the bread mixture to the baking dish and bake for 45-60 minutes or until the stuffing is browned and crispy or reads 160F (71c) in the center.
6. Sprinkle the reserved half cup of gruyere cheese on top and broil until browned and crisp. 1-3 minutes. Let cool for 10 minutes then dig in!