INGREDIENTS
1/4 cup butter
2 large onions thinly sliced
2-3 cloves garlic, thinly sliced
1/4 cup Marsala or White wine
2 tbsp parsley, chopped
1 tbsp thyme
1 tsp sage, chopped
1 tsp toasted fennel seeds
2-1/2 cups beef broth
2 large eggs
5 cups Mambo Italiano Croutons (~1.5 bags)
Salt & pepper to taste
1/2 cup gruyère, shredded
DIRECTIONS
1. Melt butter in a medium saucepan over med. heat. Add onions and slowly cook, stirring occasionally until onions are a caramelized deep golden-brown, about 25-30 min. Add garlic and cook for 2-3 min. until fragrant/softened.
2. Stir wine, herbs and seasonings into onions and let cook for 3 min. Feel free to have a sip of wine too - after all it’s the holidays! Add beef broth and bring to a light simmer. Cook for 5 min. and remove from heat.
3. In a large bowl, whisk eggs until smooth. Toss croutons into bowl until coated. Pour onion broth mixture over croutons and gently toss until coated. Scrape mixture into a greased 9x13 pan and season with salt and pepper to taste.
4. Cover stuffing with tin foil and bake at 375° for 30 min. then uncover and top with a healthy amount of swiss cheese. Bake an additional 15-20 min uncovered until stuffing is golden and cheese is melted. Serve HOT.
