Preparation time
30 minutes
Ready in
1 hr 50 min
Cooking Time: 15 to 20 minutes; Baking Time: 1 hour
Makes
Makes 6 to 8 servings
Ingredients
8 large Ontario Onions, about 3 lbs (1.5 kg)
2 tbsp (25 mL) butter
1 tsp (5 mL) dried savory leaves
3/4 tsp (4 mL) poultry seasoning
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
16 slices white bread
2 cups (500 mL) shredded Ontario Mozzarella or Swiss cheese (about 8 oz/250 g)
6 large Ontario Eggs
4 cups (1 L) Ontario Milk
Instructions
Peel, halve and thinly slice onions to make about 8 cups (2 L). In large deep skillet, melt butter over medium-high heat; cook onions, separating into rings and stirring frequently, for 5 minutes. Sprinkle with savory, poultry seasoning, salt and pepper. Reduce heat to medium and cook, stirring often, for 10 to 15 minutes, until tender and golden.
Meanwhile, slice crusts from bread; cut each slice into 6 pieces to make about 8 cups
(2 L). Place in 9- x 13-inch (3 L) ceramic or glass baking dish. Add onion mixture and 1 cup (250 mL) of the cheese; mix until onions are evenly distributed. Gently press down mixture.
In large bowl, lightly beat eggs until blended; whisk in milk. Pour over bread mixture, pressing down to ensure as much as possible is covered with liquid. Sprinkle with remaining cheese.
Bake in 325°F (160°C) oven for about 1 hour or until golden and puffed and tester inserted in the centre comes out clean.
Tip: To make ahead, pour egg mixture over bread as directed; cover dish and store remaining cheese separately. Refrigerate for up to 1 day. Uncover, sprinkle with cheese and bake as directed, increasing time by 10 to 15 minutes.
Nutritional Information
1 Serving (When recipe serves 8):
- Protein: 20 grams
- Fat: 17 grams
- Carbohydrate: 43 grams
- Calories: 402
- Fibre: 4 grams
- Sodium: 660 mg