Caramelized Onion, Spinach and Gruyere Strata with Sauteed Cherry Tomatoes
Caramelized Onion, Spinach and Gruyere Strata with Sauteed Cherry Tomatoes might be a good recipe to expand your side dish recipe box. One portion of this dish contains approximately 24g of protein, 39g of fat, and a total of 542 calories. For $3.25 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 8. 1520 people were glad they tried this recipe. This recipe from Foodnetwork requires bread, dijon mustard, nutmeg, and cherry tomatoes. From preparation to the plate, this recipe takes roughly 1 hour and 55 minutes. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is super. Sautéed Onion Gruyere Spinach Quiche, Sautéed Onion Gruyere Spinach Quiche, and Golden Onion Strata with Gruyère and Prosciutto are very similar to this recipe.
Servings: 8
Preparation duration: 35 minutes
Cooking duration: 80 minutes
Ingredients:
6 cups cubed day-old French bread
1 tablespoon canola oil
3 tablespoons canola oil
2 pints cherry tomatoes
2 teaspoons dijon mustard
10 large eggs
3 tablespoons chopped fresh chives
1 tablespoon finely chopped fresh thyme
2 cups grated aged Gruyere cheese (about 8 ounces)
1 cup heavy cream
Kosher salt and freshly ground pepper
1/8 teaspoon freshly grated nutmeg
2 large Spanish onions, halved and thinly sliced
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
1 teaspoon sugar
2 tablespoons unsalted butter, plus more for the baking dish
3 cups whole milk
Equipment:
oven
baking sheet
frying pan
baking pan
whisk
bowl
Cooking instruction summary:
Preheat the oven to 325 degrees F. Put the bread on a baking sheet and toast until lightly golden brown on both sides, about 10 minutes. Remove and let cool. Meanwhile, heat the butter and canola oil in a large saute pan over medium heat until shimmering. Add the onions and toss to coat, then add the sugar and season with salt and pepper. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 20 minutes. Remove from the heat and let cool slightly. In a large bowl, combine the toasted bread, caramelized onions and spinach. In another large bowl, whisk the eggs, milk, heavy cream, 1 1/2 cups cheese, the mustard, 1 teaspoon salt, 1/2 teaspoon pepper, the thyme and nutmeg. Butter a 9-by-13-inch baking dish. Add the bread mixture to the baking dish, then pour the egg mixture over the bread and press down to make sure it is totally submerged. Increase the oven temperature to 350 degrees F. Bake the strata, uncovered, until it is golden brown on top, puffed slightly and doesn't shimmy with uncooked custard when you shake the pan, 50 minutes to 1 hour; sprinkle with the remaining 1/2 cup cheese during the last 10 minutes of baking. Let cool 5 minutes before serving. Meanwhile, prepare the tomatoes: Heat the canola oil in a large saute pan over high heat until it begins to shimmer. Add the cherry tomatoes, season with salt and pepper and cook until softened, 4 to 5 minutes. Add the chives and remove from the heat. Serve the strata with the sauteed tomatoes. Photograph by Con Poulos
Step by step:
1. Preheat the oven to 325 degrees F.
2. Put the bread on a baking sheet and toast until lightly golden brown on both sides, about 10 minutes.
3. Remove and let cool.
4. Meanwhile, heat the butter and canola oil in a large saute pan over medium heat until shimmering.
5. Add the onions and toss to coat, then add the sugar and season with salt and pepper. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 20 minutes.
6. Remove from the heat and let cool slightly.
7. In a large bowl, combine the toasted bread, caramelized onions and spinach. In another large bowl, whisk the eggs, milk, heavy cream, 1 1/2 cups cheese, the mustard, 1 teaspoon salt, 1/2 teaspoon pepper, the thyme and nutmeg. Butter a 9-by-13-inch baking dish.
8. Add the bread mixture to the baking dish, then pour the egg mixture over the bread and press down to make sure it is totally submerged.
9. Increase the oven temperature to 350 degrees F.
10. Bake the strata, uncovered, until it is golden brown on top, puffed slightly and doesn't shimmy with uncooked custard when you shake the pan, 50 minutes to 1 hour; sprinkle with the remaining 1/2 cup cheese during the last 10 minutes of baking.
11. Let cool 5 minutes before serving.
Meanwhile, prepare the tomatoes
1. Heat the canola oil in a large saute pan over high heat until it begins to shimmer.
2. Add the cherry tomatoes, season with salt and pepper and cook until softened, 4 to 5 minutes.
3. Add the chives and remove from the heat.
4. Serve the strata with the sauteed tomatoes.
5. Photograph by Con Poulos
Nutrition Information:
covered percent of daily need
