Golden Onion Strata With Gruyere & Prosciutto

Submitted by Kater

"I made this several years back as a side dish for Thanksgiving and it was a big hit. The recipe comes from Cooking Light's 2001 Annual Recipes. I think bacon could easily be substituted for the proscuitto too. Prep time does not reflect the time for sauteeing the onions and proscuitto or the chilling time."

 

• Ready In: 1hr
• Ingredients: 9
• Serves: 8

ingredients

• 4 cups chopped vidalia onions or 4 cups other sweet onion
• 1 cup very thin slices prosciutto or 1 cup ham, chopped
• 1⁄3 cup water
• 2 1⁄2 cups nonfat milk
• 1⁄4 teaspoon dry mustard
• 1⁄8 teaspoon black pepper
• 1 (8 ounce) carton egg substitute
• 8 cups cubed French bread (about 9 oz)
• 1 1 cup jarlsberg cheese or 1 cup swiss cheese, divided

directions

1. Heat a large nonstick skillet over medium high heat.
2. Add onion & proscuitto, and saute 5 minutes or until onion begins to brown.
3. Add water; cover, reduce heat and simmer 30 minutes. Uncover and simmer 30 minutes or until liquid almost evaporates. Cool.
4. Combine milk, mustard, pepper, and egg substitute in a large bowl and stir with a whisk until mixture is well blended.
5. Stir in onion mixture. Add bread, tossing gently to coat.
6. Arrange half of bread mixture in a single layer in an 11x7" baking dish. Sprinkle with 1/2 cup cheese and top with remaining bread mixture.
7. Cover strata and chill for 8 hours or overnight.
8. Preheat oven to 350 degrees.
9. Uncover strata and bake at 350 for 25 minutes. Sprinkle with 1/2 cup cheese; bake an additional 20 minutes or until set.