French Onion Stuffing Recipe
French onion stuffing has all the caramelized onion flavor of a classic French onion soup recipe in stuffing form. It has fresh herbs like parsley and sage, rich broth, savory, moist bread, and gooey Gruyère cheese for a delicious Thanksgiving side dish!
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Servings: 6 servings
Calories: 502kcal
Equipment
- Cutting Boards
- Measuring Cups
- Large Skillet
- Large Rimmed Baking Sheet
- Casserole Dish (9 inch by 13 inch)
Ingredients
- 16 ounces bread from an Italian or French loaf
- 10 tablespoons butter divided
- 3 stalks celery
- 8 leaves sage
- 8 ounces mushrooms button or cremini
- 1 ½ pounds onions yellow or sweet
- 1 teaspoon poultry seasoning
- kosher salt to taste
- 2 cups beef broth or vegetable broth or stock
- ½ cup parsley
- 2 tablespoons dry sherry or dry vermouth
- 3 ounces Gruyère cheese or to taste, see note 3
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add the bread cubes to a baking sheet in a single layer. Toast for 20 to 30 minutes until the bread is dried out and crisp.
- Once done, transfer to a 9-inch by 13-inch baking dish. Increase the heat of the oven to 375 degrees.
- Meanwhile, cut the vegetables and herbs. Dice the celery.
- Dice the mushrooms.
- Slice the onions.
- Roughly chop the parsley.
- Slice the sage leaves.
- Dice the Gruyère cheese.
- Butter the baking pan or casserole dish with about 1 tablespoon butter.
- Add 1 tablespoon of butter to the large frying pan. Melt butter. Add the celery and cook for a few minutes over medium heat until softened. Remove the celery.
- Add the sage to the same frying pan. Cook for a few minutes until slightly crisp.
- Add the remaining butter to the frying pan and melt. Turn the heat to medium-low. Cook the mushrooms and a pinch of salt in the pan for about 20 minutes, until much of their moisture has cooked out and they are lightly browned.
- Add the onions to the pan with the mushrooms, season with salt, and add the poultry seasoning. Caramelize for 45 minutes to an hour, stirring every once in a while (5 minutes or so), until the onions are deeply golden, soft, and caramelized.
- Increase the heat to medium. Add the sherry wine to the pan with the onions and cook down for a few minutes.
- Add the beef broth to the pan with the chopped parsley. Mix well and season to taste. It should be well-seasoned.
- Pour the broth and onion mixture over the bread in the baking dish. Add the celery and sage. Gently toss with a wooden spoon until everything is well combined.
- Bake for 10 minutes. Remove from the oven, add the pieces of Gruyère cheese to the top of the stuffing, then place back in the oven for about 5 minutes, until the cheese is melted.
- Taste a bite for seasoning, adjust if needed, then serve!
Notes
General
- Do not refrigerate uncooked stuffing.
- Be very patient when caramelizing onions. It can take up to an hour.
- You can also use Swiss cheese in this recipe.
- Fridge I recommend storing leftover stuffing in the same dish it was cooked in. Just cover with foil and eat within 3 to 4 days.
- Freezer You can freeze stuffing for up to 3 months in small portions. The texture will be softer after it is reheated.
- Reheating To reheat leftover stuffing, I keep it in the same casserole dish it was originally cooked in. Cover with foil and bake for about 20 minutes at 350 degrees Fahrenheit, then uncover and bake an another 15 minutes or so until little crispy bits form.
- Reheat frozen stuffing in the oven at 350 degrees for about 15 minutes, then check every 5 minutes or so until cooked through.
Nutrition
Calories: 502kcal | Carbohydrates: 49g | Protein: 16g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 932mg | Potassium: 538mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1241IU | Vitamin C: 17mg | Calcium: 294mg | Iron: 4mg