Slowly cooking onions breaks down their natural sugars, which intensifies and concentrates flavor. Make a big batch of caramelized onions and keep them on hand to add depth and a punch of richness to your favorite dishes, sauces, and dips. They'll keep in the refrigerator up to 4 days or in the freezer up to 3 months.
PREP: 30 min. CHILL: 2 to 24 hrs. BAKE: 40 min.
STAND: 10 min. OVEN: 325F
4 strips bacon
1 sweet onion, halved and thinly sliced
2 cups broccoli florets
1¼ cups milk
½ tsp. dried basil, crushed
¼ tsp. salt
⅛ tsp. pepper
4 cups crusty sourdough bread, cut into 1-inch cubes
4 oz. Muenster or Swiss cheese, cut into ½ -inch cubes
1. In a large skillet cook bacon until crisp; remove bacon, reserving 2 Tbsp. drippings in the skillet. Crumble bacon; set aside. Add onion to skillet. Cover and cook over medium-low heat for 15 minutes, stirring occasionally. Uncover and cook over medium heat until caramelized, about 5 minutes. Meanwhile, in a small saucepan cook broccoli for 3 minutes in enough lightly salted water to cover; drain.
2. In a large bowl combine eggs, milk, basil, salt, and pepper. Stir in bread, broccoli, cooked onion, cheese, and bacon. Transfer to a 2-quart square baking dish.
Cover and chill 2 to 24 hours.
3. Preheat oven to 325°F. Bake casserole, covered, for 20 minutes. Uncover and bake 20 to 30 minutes more or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving.
EACH SERVING: 302 cal, 18g fat, 188mg chol,
542 mg sodium, 19g carb, 1 g fiber, 17g pro