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Onion, Bacon, and Swiss Cheese Strata
About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)
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About This Recipe
| Yield: | Serves 4 (or 6 as a side) |
| Active time: | 25 minutes |
| Total time: | 1 hour (plus overnight in the fridge) |
| Special equipment: | 8- by 11-inch baking dish |
| This recipe appears in: | Sunday Brunch: Onion, Bacon and Swiss Cheese Strata |
Ingredients
- 1 (1 pound) baguette, cut into 2 inch cubes
- 2 tablespoons butter, divided
- 3 small onions, finely sliced (about 3 cups)
- Kosher salt and freshly ground black pepper
- 8 slices bacon, cut into 1/2-inch pieces
- 1 cup shredded swiss cheese
- 1 1/2 cup milk
- 5 eggs, beaten
- 1/3 cup sour cream
Procedures
-
1
Adjust oven rack to middle position and preheat to 400°F. Place cut up baguette on a sheet tray and back until bread begins to crisp but has not browned, about 6 minutes. Remove from oven and place in a large bowl.
-
2
Heat butter in a small non-stick skillet over medium-high heat until melted then add sliced onions. Reduce heat to medium-low and cook, stirring often, until onion are evenly browned and begin to taste sweet, about 20 minutes. Season to taste with salt and pepper, then toss with dried bread.
-
3
Meanwhile, cook bacon in a large skillet over medium heat until fat is rendered and bacon is cooked, about 6 minutes. Drain on paper towel-lined plate. Add cooked bacon and cheese to bread mixture.
-
4
Butter an 8- by 11-inch baking dish with remaining butter and add bread mixture. Combine milk, eggs, and sour cream in a bowl and beat until combined. Season with salt and pepper then pour over bread. Cover and place in the refrigerator overnight.
-
5
The following day adjust rack to middle position and preheat to 375°F, bake strata until browned and cooked through, about 35 minutes. Serve immediately.
