Every year at Thanksgiving, I consider filling my plate with all the sides and foregoing the turkey altogether. (That’s what I did during my decade as a vegetarian—and I did not miss the meat.) Give me all the cranberry sauce, green bean casserole and mashed potatoes. But my absolute favorite Thanksgiving side dish is the stuffing. Since my vegetarian days, I’ve preferred the stuffing cooked outside the bird. Not only does this prevent common food-safety issues, it also ensures the stuffing cooks evenly and crisps up on top. Although I’m partial to my mom’s (a classic stuffing with celery, onions and day-old bread), I also like to experiment with new recipes and flavor combinations.
This recipe for French onion stuffing is a real crowd-pleaser. It takes the ingredients of classic French onion soup—caramelized onions, beef broth and Gruyere cheese—and transforms them into a savory stuffing recipe. The most important ingredient you need for this recipe is patience. Caramelization is a process that cannot be rushed, but the results are oh-so worth it. The sweet-savory onions truly take this stuffing recipe to the next level. Just like in a bowl of French onion soup, a generous amount of grated Gruyere cheese melted over top ensures each bite is mix of sweet and savory flavors.
French Onion Stuffing Ingredients
- Sourdough bread: The tangy, sour flavor of sourdough complements the sweet caramelized onions. You’ll need a 16-ounce loaf of sourdough bread, cut into 1-inch cubes. Fresh bread is fine because it’ll be toasted in the oven first. Of course, day-old or slightly stale bread will also work. Toast the cubed stale bread in the oven until it’s completely dry if needed. Drying out the bread is necessary to allow it to soak up the recipe’s broth and seasonings.
- Caramelized onions: Yellow onions are slowly sauteed to sweet, caramelized perfection with the help of equal portions of unsalted butter and olive oil. You could use one or the other if you prefer.
- Seasoning: The caramelized onions are seasoned simply with kosher salt and black pepper.
- Garlic: Use fresh minced garlic for the strongest flavor.
- Fresh thyme: Fresh thyme leaves add a woody and earthy herbal flavor that complements the sweetness of the caramelized onions. Reserve extra thyme leaves to use as a garnish.
- Dry sherry: Though typically consumed as a digestif, dry sherry adds rich flavor when reduced. Use dry sherry, which you can find sold with fortified wines, rather than cooking sherry. A dry white wine or dry white port wine can be used as a substitute. Substitute a cooking vinegar like sherry vinegar, apple cider vinegar or white wine vinegar to make the recipe alcohol free.
- Low-sodium beef broth: To mimic the flavor of French onion soup, use beef broth to moisten the stuffing. Store-bought is fine; but if you have the time, you can’t beat the flavor of homemade beef broth.
- Eggs: Eggs bind the bread, onions and seasonings in this French onion stuffing.
- Gruyere cheese: Rich, nutty grated Gruyere is melted over top of the crispy stuffing. Fresh grated Swiss cheese is also a tasty option.
Directions
Step 1: Toast the bread cubes
Preheat the oven to 350°F. Spread the bread cubes in an even layer on two baking sheets. Bake them for 10 minutes, then flip the cubes and rotate the baking sheets. Bake them until they’re very dry and golden brown, about five to eight minutes. Remove from the oven and set aside to cool.
Step 2: Caramelize the onions
Meanwhile, in a Dutch oven, heat the butter and olive oil over medium heat. Add the onions, and cook them until they’re softened, 10 to 15 minutes, stirring frequently. Stir in the salt and pepper. Reduce the heat to medium-low, and cook the onions until they’re deep golden brown, 40 to 50 minutes, stirring occasionally. Add the garlic, and cook until it’s fragrant, 30 to 60 seconds. Add the dry sherry, and use a wooden spoon to scrape up any browned bits. Stir in the thyme. Remove the pan from the heat.
Step 3: Combine the stuffing ingredients
In a large bowl, whisk the eggs until they’re smooth. Stir in the cooked onions and bread cubes. Stir in the beef broth until the bread is evenly moistened.
Editor’s Tip: The stuffing should be moist but not soggy. If the mixture seems too dry, add more broth in 1/4-cup increments until evenly moistened.
Step 4: Bake the stuffing
Spoon the stuffing into a greased 13×9-inch or 3-quart baking dish. Cover it with foil, and bake the stuffing for 30 minutes. Uncover the dish, and bake the stuffing until it’s crispy and browned, 15 to 20 minutes.
Step 5: Add the cheese, and finish baking
Remove the stuffing from the oven, and increase the oven temperature to 425°. Sprinkle the cheese on top. Bake the stuffing until the cheese is melted and bubbly, three to five minutes. Garnish the stuffing with thyme before serving it.
Ellie Crowley for Taste of Home
French Onion Stuffing Variations
- Make it vegetarian: To make this French onion stuffing vegetarian, simply swap low-sodium vegetable broth for the beef broth.
- Add more veggies: Sauteed celery, carrots or mushrooms would add more flavor to the stuffing.
- Make it meaty: Transform this stuffing side dish into a casserole by stirring in 3 to 4 cups of shredded cooked rotisserie chicken into the stuffing mix before baking it.
How to Store French Onion Stuffing
After allowing the French onion stuffing to cool completely, store any leftovers in an airtight container in the fridge for up to four days.
Can you make French onion stuffing ahead of time?
Absolutely! Caramelizing the onions requires low and slow cooking, and the process can’t be rushed. If you don’t have the time or the space to dedicate to making this dish all at once, you can make the caramelized onions up to four days in advance.
After caramelizing the onions, allow them to come to room temperature, then store them in an airtight container the fridge until you’re ready to use them. You can also prep the entire stuffing in advance up to a day in advance. Follow the recipe until it’s ready to bake, then cover and refrigerate it. Allow it to sit at room temperature for about 30 minutes, then bake it as directed, adding an extra 5 to 10 minutes to the baking time.
Or, you could try something new and use the microwave to caramelize onions. Yes, we tested it and it works!
Can you freeze French onion stuffing?
Stuffing actually freezes really well. Cut the stuffing into large squares and wrap in a layer of storage wrap followed by a layer of foil. Freeze the stuffing squares for up to one month.
French Onion Stuffing Tips
Ellie Crowley for Taste of Home
Should I bake French onion stuffing inside a turkey?
While there is a way to safely bake stuffing inside a turkey, this stuffing recipe is not an ideal candidate. By cooking it in the bird, it won’t be able to crisp up like it does when cooked it separately in a casserole dish.
Can I make French onion stuffing with fresh bread?
You can start out with fresh bread for this recipe, but you will need to dry out the bread cubes in the oven before using them. Doing so helps to ensure the bread will soak up all the flavors of the stuffing without getting too soggy.
Should I bake French onion stuffing covered or uncovered?
This stuffing recipe is baked both covered and uncovered. Covering the dish tightly with foil traps in steam, locking in moisture and allowing the stuffing to cook through without over-crisping the top. Cooking it uncovered allows the top to crisp up to golden brown.
