French Onion Stuffing - Innit

Ingredients

6 Servings

Produce

  • Fresh Eureka Lemon 1/2

  • Fresh Celery 2 stalks

  • Sage Leaf 1/3 bunch

  • Red Onion 1

  • Fresh Marjoram Leaf 3/4 bunch

  • Garlic Clove 7 cloves

  • Fresh Medium Yellow Onions 4

  • Fennel Bulb 1/2

Canned/Bottled Goods

  • Beef Stock 2 cups

Baking Products

  • Sourdough Bread 1/2

Dairy & Eggs

  • Cream 2 cups

  • Gruyere Cheese 2 1/2 cups

  • Whole Chicken Eggs 4

Spices

  • Kosher Salt 2 tablespoons

  • Black Pepper 2 teaspoons

  • Worcestershire Sauce 2 tablespoons

Packaged Products

  • Sherry Wine 1/2 cup

Pantry

  • Fresh White Pearl Onions 3

  • Extra Virgin Olive Oil 5/8 cup

  • Fresh Red Pearl Onions 3

Preparation

  1. Preheat Oven

    Preheat the oven to 350F.

  2. Prepare Stuffing Ingredients

    Mix diced sourdough bread with the oil & salt. Bake at 350F for 10 minutes and until the bread turns crusty. Prepare gruyere and set aside.

    • 1/2 loaf, diced Sourdough Bread
    • 3 tablespoons Extra Virgin Olive Oil
    • 1 tablespoon Kosher Salt
    • 1 teaspoon Black Pepper
    • 2 1/2 cups, diced Gruyere Cheese
  3. Prepare Stuffing Vegetables

    Dice vegetables and set aside.

    • 1, small dice Fresh Medium Yellow Onion
    • 2 stalks, small dice Fresh Celery
    • 1/2, small dice Fennel Bulb
    • 4 cloves, small dice Garlic Clove
  4. Prepare Stuffing Vegetables (Continued)

    Sauté the diced vegetable mixture and herbs in oil over medium heat for about 12 minutes.

    • 2 tablespoons Extra Virgin Olive Oil
    • 5, hand torn Sage Leaves
    • 12, hand torn Fresh Marjoram Leaves
  5. Prepare French Onion Broth

    Prepare ingredients.

    • 2, julienned Fresh Medium Yellow Onions
    • 3 cloves, chopped Garlic Clove
    • 1/4 bunch, leaves removed Sage Leaf
    • 1/4 bunch, leaves removed Fresh Marjoram Leaf
  6. Prepare French Onion Broth (Continued)

    In a medium pot, caramelize onions, garlic & herbs in oil over medium-high heat for 10 minutes or until caramelized. Add sherry wine, Worcestershire, beef stock and salt. Simmer for 10 minutes. Strain and reserve the onion broth, add lemon juice.

    • 2 tablespoons Extra Virgin Olive Oil
    • 1/2 cup Sherry Wine
    • 2 cups Beef Stock
    • 2 tablespoons Worcestershire Sauce
    • 1 teaspoon Kosher Salt
    • 1/2, juice Fresh Eureka Lemon
  7. Assemble Stuffing

    Crack the eggs into a large bowl and mix them with the cream to make an egg custard. Combine egg custard with sourdough croutons, sauteed diced veggies, gruyere, salt & pepper. Mix well until it's an even coated stuffing. Place all into a baking dish.

    • 4 Whole Chicken Eggs
    • 2 cups Cream
    • 1 teaspoon Kosher Salt
    • 1/2 teaspoon Black Pepper
  8. Assemble Stuffing (Continued)

    Prepare onions. Place onions cut side up across the top of the stuffing. Drizzle with oil, season with salt & pepper. Bake at 375F for 35-40 minutes.

    • 1, peeled, cut into rings Red Onion
    • 1, peeled, cut into rings Fresh Medium Yellow Onion
    • 3, halved, lengthwise Fresh Red Pearl Onions
    • 3, halved, lengthwise Fresh White Pearl Onions
    • 2 tablespoons Extra Virgin Olive Oil
    • 1 teaspoon Kosher Salt
    • 1/2 teaspoon Black Pepper
  9. Garnish Stuffing & Serve

    Spoon onion broth over the top of the stuffing. Top with fresh marjoram. Serve the remaining onion broth in a gravy boat. Enjoy!

    • 12 sprigs, leaves removed Fresh Marjoram Leaf

Nutrition

  Amount per
serving
Daily value percentage
Calories 810 kcal  
Total Fat 51.0 g 65%
Total Saturated Fat 21.0 g 104%
Unsaturated Fat 30 g  
Cholesterol 220 mg 73%
Sodium 3190 mg 140%
Total Carbohydrate 53 g 19%
Fiber Total Dietary 8 g 29%
Sugars Total 16 g  
Good Source: Protein 29 g 57%
Vitamin C 24 mg 25%
Good Source: Calcium 755 mg 60%
Load More

By Innit Culinary Team