Ingredients

• 8T butter
• 1T olive oil
• 8C thinly sliced onion
• 1/4C dry vermouth
• 1 garlic clove, crushed
• 6C French bread, 1" cubes
• 2C grated Emmenthaler or Swiss Cheese
• 3 Eggs
• 2C half and half
• Sea salt
• Fresh ground black pepper

Directions

1. Preheat grill or smoker to 400 to 500 degrees.

2. In a skillet melt 4T butter with olive oil. Add onions, turn burner down and lid and simmer on low good 15 minutes. Uncover, raise heat to medium and cook the mixture. Stir occasionally, until onions caramelize and turn brown, about 20 minutes. Pour Vermouth and continue heating until the liquid evaporates, stirring the whole time, for about 10 to 15 minutes.

3. Spray the sides and bottom of cast iron with non stick spray. Transfer onion mixture to a bowl, add bread and stir well. Transfer to cast iron. Melt remaining butter and pour over mixture in cast iron. Sprinkle on the cheese.

4. In a medium bowl beat eggs slightly, add the half and half, pour over onion mixture in cast iron. Use a spoon to lift sections of the bread-onion-cheese mix to make sure the liquid is infused throughout.

5. Place the pan on a grill and, using indirect heat method cook for 30 to 40 minutes at 400 to 500 degrees until the pudding is puffed and golden. If you wish, you can place a water pan under the grill, at the same level as the coals.

6. Remove the pan from the heat, cut the pudding into large triangular pieces and serve.

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