Categories: side_dishes thanksgiving

Ingredients

• 3 tbsp butter
• 1/2 cup grated Parmesan cheese
• 6 yellow onions, peeled and sliced
• 3/4 tsp salt
• 2 cups grated Gruyere cheese
• 1/2 tsp. Ground pepper
• 4 tsp. Roasted garlic
• 6 cups 1 in. bread cubes
• 1 tbsp. Chopped fresh parsley
• 2 tsp. dried thyme
• 5 large eggs
• 2 cups whipping cream
• 1 cup milk
• Salt and pepper to taste

Directions

1. eheat oven 350. Lightly butter 8 × 8 × 2″ glass baking dish or 12 individual 4 oz ramekins. Heat butter in large pot over med. heat. Add onions, garlic, parsley and thyme and saute until onions are lightly browned. Remove from heat and season.

2. Whisk eggs, cream, milk, 1/4 Parmesan, Gruyere, salt and pepper in a large bowl to blend. Add the bread cubes and allow to stand for 10 min. Stir in the sauteed onions. Transfer to prepared dish or ramekins. Sprinkle with the remaining Parmesan.

3. Place the dish or ramekins in a hot water bath, cover with aluminum foil and bake until the pudding is browned, puffed and set in the center, about 1 – 1 1/2 hours. Remove foil and allow the tops of the puddings to color. Serve warm.

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