Carmelized Onion and Herb Stuffing

A few thanksgivings ago my Mom made the best stuffing I ever had. (or is it dressing? Are they the same? Isn’t mayonnaise also dressing?…anyway). All she remembers is that it took forever to carmelize the onions….all I remembered was how good it was! This year I volunteered us to make the stuffing for Thanksgiving at her parents house and we made the stuffing to end all stuffings! This recipe was initially in Real Simple magazine.

6 tablespoons unsalted butter, plus more for the baking dish and foil
1 large loaf Italian bread (about 1 pound), cut into 3⁄4-inch pieces (about 16 cups)
6 medium onions, halved and thinly sliced
kosher salt and black pepper
1/2 cup dry white wine
2 1/2 cups low-sodium chicken broth
2 large eggs, beaten
1/4 cup chopped fresh chives
1 tablespoon fresh thyme leaves


Prepare all your ingredients.



6 onions take a while to chop!


Heat oven to 375° F. Butter a 9-by-13-inch baking dish. Divide the bread between 2 rimmed baking sheets and bake until dry and crisp, 10 to 12 minutes.

Meanwhile, melt the butter in a large skillet over medium heat. Add the onions, 1 teaspoon salt, and ¼ teaspoon pepper. Cook over medium-low heat, stirring occasionally, until deep golden brown, about 2 hours. The actual recipe says this takes 1 hour! Ha! Preposterous! No wonder this is what Mom remembers about this recipe! It took all of 2 hours if not more…. But it was absolutely worth it. Add the wine and cook until evaporated, 2 to 4 minutes;

20121122-231644.jpg transfer to a large bowl and let cool for 10 minutes.
Add the bread, broth, eggs, chives, thyme, and ½ teaspoon salt to the onions and toss to combine.

20121122-231747.jpg Transfer to the prepared baking dish.

20121122-232616.jpg Cover with buttered foil and bake for 20 minutes. Uncover and bake until browned, 20 to 30 minutes more.


I have decided my favorite smell is butter and onions….. Where is that candle? Stuffing was awesome! Looks, smells and tastes amazing! Hope to make this again next year!

Recipe by Kristen Evans Dittami , November, 2010

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