Onion Bread Pudding

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 8 tablespoons butter
• 1 tablespoon corn oil or 1 tablespoon vegetable oil
• 8 cups thinly sliced onions
• 1/4 cup dry vermouth
• 1 garlic clove, split
• 6 ounces stale crusty french bread, cut into chunks
• 2 cups grated gruyere or 2 cups swiss cheese
• 3 eggs
• 2 cups half-and-half
• salt & freshly ground black pepper

Recipe

• 1 preheat oven to 350°f.
• 2 melt 4 tablespoons butter with the corn or vegetable oil in a heavy pot.
• 3 toss in the onions, cover and steam over low heat for 15 minutes.
• 4 uncover the pot raise the heat to medium, and cook, stirring occasionally, until the onions re deeply browned and caramelized.
• 5 pour in the vermouth and boil until the liquid cooks away, scraping the bottom of the pot with a wooden spoon all the while.
• 6 choose a shallow round 1 1/2-quart casserole dish rub it thoroughly with the cut sides of the garlic clove.
• 7 discard the garlic.
• 8 toss the bread and onions together.
• 9 spread them in the casserole dish.
• 10 melt the remaining butter and pour over the bread.
• 11 sprinkle on the cheese.
• 12 beat the eggs slightly and beat in the half and half and salt and pepper.
• 13 pour the mixture evenly over the bread and cheese.
• 14 press the bread into the liquid with a spatula.
• 15 (the dish may be covered and refrigerated overnight. bring to room temperature before baking)
• 16 bake for 30 to 40 minutes until puffed and golden.
• 17 serve at once.