Best Golden Onion Strata With Gruyere Prosciutto Recipes

Sausage, Gruyere and Onion Strata image

Provided by skat5762

Categories Breakfast

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 14

8 ounces Italian sausage, casings removed
1 tablespoon extra virgin olive oil, plus
additional extra virgin olive oil, for casserole
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 clove garlic, minced
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon kosher salt, plus
additional kosher salt, to taste
fresh ground black pepper
5 large eggs
2 1/2 cups milk
6 -8 slices day-old Italian bread or 6 -8 slices French bread (1/2-inch)
6 ounces grated gruyere cheese

Steps:

Over medium heat in large skillet, heat sausage, stirring with wooden spoon to crumble, until lightly browned, about 5 minutes.
Strain sausage of fat, and set aside.
Return skillet to medium heat; add onion and bell pepper and cook, stirring, until golden, about 8-10 minutes.
Add garlic and cook for another minute.
Stir in parsley, salt, and a good grind of black pepper.
Add sausage and stir to combine; set aside.
In a large bowl, whisk eggs until foamy.
Add milk and blend.
Add 1 teaspoon salt and a grind of black pepper.
To assemble: lightly coat a 2 quart shallow baking dish with oil.
Use half the bread slices to make a single layer; cut, if necessary, so they fit in tightly together.
Spoon sausage mixture over bread; sprinkle with 1 cup of cheese.
Make a second layer of bread, and pour the egg mixture evenly across, using a spatula to press down on the bread for even absorption.
Top with remaining cheese.
Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
Preheat oven to 350-degrees.
Uncover strata and bake until puffed and browned, about 45 minutes.

Caramelized Onion, Spinach and Gruyere Strata with Sauteed Cherry Tomatoes image

Provided by Bobby Flay

Time 1h55m

Yield 8 servings

Number Of Ingredients 18

6 cups cubed day-old French bread
2 tablespoons unsalted butter, plus more for the baking dish
1 tablespoon canola oil
2 large Spanish onions, halved and thinly sliced
1 teaspoon sugar
Kosher salt and freshly ground pepper
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
10 large eggs
3 cups whole milk
1 cup heavy cream
2 cups grated aged Gruyere cheese (about 8 ounces)
2 teaspoons dijon mustard
1 tablespoon finely chopped fresh thyme
1/8 teaspoon freshly grated nutmeg
For the tomatoes:
3 tablespoons canola oil
2 pints cherry tomatoes
3 tablespoons chopped fresh chives

Steps:

Preheat the oven to 325 degrees F. Put the bread on a baking sheet and toast until lightly golden brown on both sides, about 10 minutes. Remove and let cool.
Meanwhile, heat the butter and canola oil in a large saute pan over medium heat until shimmering. Add the onions and toss to coat, then add the sugar and season with salt and pepper. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 20 minutes. Remove from the heat and let cool slightly.
In a large bowl, combine the toasted bread, caramelized onions and spinach. In another large bowl, whisk the eggs, milk, heavy cream, 1 1/2 cups cheese, the mustard, 1 teaspoon salt, 1/2 teaspoon pepper, the thyme and nutmeg. Butter a 9-by-13-inch baking dish. Add the bread mixture to the baking dish, then pour the egg mixture over the bread and press down to make sure it is totally submerged.
Increase the oven temperature to 350 degrees F. Bake the strata, uncovered, until it is golden brown on top, puffed slightly and doesn't shimmy with uncooked custard when you shake the pan, 50 minutes to 1 hour; sprinkle with the remaining 1/2 cup cheese during the last 10 minutes of baking. Let cool 5 minutes before serving.
Meanwhile, prepare the tomatoes: Heat the canola oil in a large saute pan over high heat until it begins to shimmer. Add the cherry tomatoes, season with salt and pepper and cook until softened, 4 to 5 minutes. Add the chives and remove from the heat. Serve the strata with the sauteed tomatoes.