From Taste of Home · · 1m 30s
French Onion Stuffing Recipe
Caramelized onions, beef broth and Gruyere create a holiday crowd-pleaser.
In brief
Caramelized onions, beef broth and Gruyere create a holiday crowd-pleaser. This French onion stuffing recipe uses caramelized onions, beef broth and Gruyere cheese for a crispy, flavorful Thanksgiving side dish. Originally reported by Taste of Home.
Quick answers
- Baking Inside Turkey?
- Baking stuffing inside turkey prevents crispiness and even cooking.
- What is the key takeaway from French Onion Stuffing Recipe?
- This French onion stuffing recipe uses caramelized onions, beef broth and Gruyere cheese for a crispy, flavorful Thanksgiving side dish.
French Onion Stuffing Recipe
This recipe transforms French onion soup ingredients into a crispy Thanksgiving side dish.
Why This Recipe Works
Caramelizing onions slowly creates sweet-savory flavors that elevate the stuffing.
Key Ingredients
Sourdough bread, caramelized onions, beef broth, Gruyere cheese and fresh thyme.
Prep Time
10 minutes to toast bread cubes before caramelizing onions.
Cook Time
1 hour 10 minutes total for caramelized onions and baking.
Baking Instructions
Bake covered for 30 minutes then uncover for crispy top.
Cheese Finish
Add Gruyere cheese for melted, bubbly topping.
Vegetarian Option
Swap beef broth for low-sodium vegetable broth to make it vegetarian.
Extra Flavors
Add sautéed celery, carrots or mushrooms for more depth.
Meaty Version
Stir in 3 to 4 cups shredded cooked rotisserie chicken for a meaty casserole.
Storage Tips
Store leftovers in airtight container for up to four days in the fridge.
Make Ahead
Caramelized onions can be made up to four days ahead and stored in the fridge.
Freezing
Freeze stuffed squares for up to one month in storage wrap and foil.
Baking Inside Turkey?
Baking stuffing inside turkey prevents crispiness and even cooking.
The short version
This French onion stuffing recipe uses caramelized onions, beef broth and Gruyere cheese for a crispy, flavorful Thanksgiving side dish.
