French Onion Stuffing

Prep: 40 mins

Cook: 2 hours

Difficulty: Intermediate

Servings: 4 Servings

Stuffing is one of those essential Thanksgiving side dishes that I always look forward to. It’s golden and crisp on top, soft and flavorful inside, and perfect for soaking up gravy. This version takes the comfort of traditional stuffing and gives it a French onion soup twist. It’s packed with deeply caramelized onions cooked low and slow until sweet and jammy, then topped with Gruyère cheese and broiled until melted and gooey. It’s an incredibly cozy, savory side dish that’s just as delicious as the classic (maybe even more so!). Whether you serve it alongside roast turkey for Thanksgiving or classic meatloaf for Sunday dinner, this French onion stuffing will have everyone asking for seconds.

Ingredients

6 tablespoons (3/4 stick) unsalted butter, plus more for the baking dish
4 large yellow onions (3 1/2 to 4 pounds total), thinly sliced (about 11 cups)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 dried bay leaves
1 (about 1-pound) loaf crusty bread, such as sourdough, Italian, or French bread
4 cloves garlic, minced
1/4 cup dry sherry
3 tablespoons fresh thyme leaves (from 1/2 medium bunch), plus more for garnish if desired
2 large eggs
2 1/2 cups low-sodium beef broth
6 ounces Gruyère cheese, shredded (about 2 cups)

Instructions

Arrange 2 racks to divide the oven into thirds and heat the oven to 350°F.
Melt 6 tablespoons unsalted butter in a Dutch oven or large heavy-bottomed pot over medium heat. Add 4 thinly sliced large yellow onions, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 2 dried bay leaves. Stir well to combine. Cover and cook undisturbed for 5 minutes. Uncover, stir, cover again, and cook for 5 minutes more.
Uncover and continue to cook, stirring occasionally at first and then more frequently once the onions start to brown, until the onions are a rich caramel brown color, 40 to 50 minutes. Reduce the heat as needed if the bottom of the pot is getting too dark. Make sure to scrape the bottom of the pot when stirring. Meanwhile, toast the bread.
Cut or tear 1-pound loaf crusty bread into 1-inch pieces (about 14 loosely packed cups). Divide the bread between 2 rimmed baking sheets and spread into an even layer.
Bake for 10 minutes. Stir the bread and spread back into an even layer. Bake until the bread is completely dry, 8 to 10 minutes more. Remove from the oven and let cool.
When the onions are ready, stir in 4 minced garlic cloves and cook for 1 minute. Stir in 1/4 cup dry sherry and scrape up the browned bits from the bottom of the pot. Remove and discard the bay leaves. Remove the pot from the heat. Stir in 3 tablespoons fresh thyme leaves.
Beat 2 large eggs in a large bowl. Transfer the onion mixture into the bowl. Add the bread and stir until combined. Pour 2 1/2 cups low-sodium beef broth over the stuffing and gently fold until evenly moistened.
Coat a 9x13-inch or 3- to 4-quart broiler-safe baking dish with unsalted butter. Transfer the mixture into the baking dish and spread into an even layer. Cover the baking dish tightly with aluminum foil.
Bake on the lower rack for 30 minutes. Uncover and continue baking until the top is crispy and golden-brown, about 15 minutes more.
Remove from the oven and turn the oven on to broil. Sprinkle 6 ounces shredded Gruyère cheese over the stuffing. Broil on the upper rack until the cheese is melted, bubbly, and browned in spots, 4 to 5 minutes. Garnish with more thyme leaves if desired.