Categories: Pudding- Flan- Mousse

Ingredients

• 2 1/4 lb. yellow onions, peeled
• 3 Tbsp. butter, plus more for greasing
• Salt2 tsp. minced garlic
• 1/2 tsp. dried thyme or leaves from 1 sprig fresh thyme
• 3/4 cup beef broth
• About 1 lb. French or sourdough bread, cut into 1-inch cubes
• 6 eggs
• 3 cups whole milk
• 1 1/2 Tbsp. whole-grain mustard
• 1 Tbsp. Worcestershire sauce
• 1 tsp. ground black pepper
• 8 to 12 oz. gruyere cheese, grated

Directions

1. Cut onions in half from root to stem. Cut off stem and root ends of each onion. Slice the onions lengthwise. The slices should be thin, but not too thin ( about 1/3 inch) (onions sliced lengthwise will hold their shape better and cook more evenly.)

2. In a very large skillet, melt butter over medium-low to low heat. Add onions and about 1 tsp. salt and cook, stirring frequently and adjusting heat as necessary, until onions are deep golden brown and completely tender, about 1 hour.

3. Stir in garlic, thyme and beef broth increase heat to medium and simmer, stirring, until broth is almost evaporated, 3 to 5 minutes. Remove from heat.

4. Meanwhile, heat oven to 350 degrees.

5. Spread bread cubes in a single layer on rimmed baking sheet. Bake 8 to 10 minutes or until bread is dry but not browned.

6. In a large bowl, whisk together the eggs, milk, mustard, Worcestershire sauce and about 1 tsp. ground black pepper. Add bread cubes and let soak, stirring occasionally, for 20 minutes.

7. Coat a 2- quart baking dish or oven-safe skillet such as cast-iron, with butter. Add half of the bread evenly with half of the cheese. Repeat layers. Pour any remaining egg mixture over all. Bake 1 hour. Serve warm or at room temperature.

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