Bread Pudding with Caramelized Onions
Votes: 1
Time: 2 hours.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 1121, total fat 77 G., saturated fats 45 G., proteins 53 G., carbohydrates 49 G., fiber 5 G., cholesterol 364 mg, sodium 1463 mg, sugar 13 G.
Calories 1121, total fat 77 G., saturated fats 45 G., proteins 53 G., carbohydrates 49 G., fiber 5 G., cholesterol 364 mg, sodium 1463 mg, sugar 13 G.
If you've tried French onion soup and, like many others, think the best part is the crusty bread topped with gooey cheese, then this recipe is for you! This bread pudding, filled with caramelized onions and a ton of melty cheese, is baked in individual ramekins. It tastes just like onion soup, but now you'll get plenty of bread and cheese in every bite.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110g unsalted butter, plus extra for greasing
- 1 baguette 60 cm long.
- 2 large onions, thinly sliced (about 1.3 kg),
- 1 tbsp fresh thyme leaves
- 1 cup dry white wine
- 1 beef bouillon cube, crumbled
- 1 cup heavy cream
- 1/4 cup chopped fresh chives
- 4 large eggs
- 6 cups grated Gruyere
- Special equipment: 6 ramekins, 240 ml each.
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Grease six ramekins with butter and place on a rimmed baking sheet.
- Cut six 1-cm-thick slices of baguette and place them on a baking sheet. Cut the remaining baguette into 1-cm cubes (you should have about 4.5 cups of bread cubes) and arrange them on the same baking sheet. Bake, tossing the cubes and turning the slices halfway through, until golden brown, about 15 minutes.
- Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onion, thyme, 1 teaspoon salt, and season generously with pepper. Cook, stirring occasionally, until the onion begins to soften, about 6 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until the onion is very soft and caramelized, 35 to 40 minutes.
- Add the wine, increase the heat to medium, bring to a boil, and simmer until the wine has evaporated, about 5 minutes. Add 2 cups of water and the bouillon cube and stir until the cube dissolves. Bring the broth to a simmer and simmer until it thickens slightly, about 5 minutes.
- In a medium bowl, combine heavy cream, chives, eggs, and 1/2 teaspoon salt. Add 1/2 cup bread cubes to each ramekin, sprinkle each serving with 1/4 cup Gruyere, and top with 1/4 cup bread cubes. Pour the egg mixture over the top. Divide the onion mixture among the ramekins. Top each ramekin with a toasted slice of bread and sprinkle with 3/4 cup Gruyere.
- Let stand at room temperature for 15 minutes to allow the bread to absorb the egg mixture. Bake on a baking sheet until the custard is set and the bread pudding is fluffy and golden, about 20 minutes. Let rest for 5 minutes and serve.
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