Description

There’s something magical about the aroma of caramelized onions and fresh herbs filling your kitchen. This Caramelized Onion and Thyme Stuffing is a comforting, flavorful side dish perfect for cozy dinners or festive gatherings. Inspired by traditional herb-based stuffings, it elevates simple ingredients with slow-cooked onions that develop a deep, natural sweetness paired with fragrant thyme. It’s a dish that brings warmth and sophistication to your table, whether served with roasted poultry, hearty vegetables, or a vegetarian main. Every bite offers a balance of soft, moist bread and a crisp, golden top, making it a memorable addition to any meal.

Ingredients

Scale

1 large loaf of day-old French or sourdough bread, cut into 1-inch cubes (about 10 cups)
3 tablespoons unsalted butter
2 tablespoons olive oil
3 large yellow onions, thinly sliced
1 tablespoon brown sugar
4 garlic cloves, minced
2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
3 cups low-sodium vegetable or chicken broth
2 large eggs, lightly beaten
1 tablespoon chopped fresh parsley (for garnish)

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Instructions

Preheat oven to 300°F (150°C). Spread the bread cubes on a baking sheet and toast for 15–20 minutes until lightly crisp. Set aside.
In a large skillet, heat butter and olive oil over medium heat. Add onions and cook for 10 minutes until softened.
Sprinkle in brown sugar and cook for 25–30 minutes, stirring often, until onions turn deep golden brown.
Stir in garlic, thyme, sage, and rosemary. Cook for 1–2 minutes until fragrant. Season with salt and pepper, then remove from heat.
Place toasted bread cubes in a large mixing bowl. Pour onion mixture over the bread and gently toss to combine.
Slowly add broth, a little at a time, stirring gently until the bread is moistened but not soggy. Stir in beaten eggs.
Lightly grease a 9×13-inch baking dish and transfer the stuffing mixture. Press down gently.
Increase oven temperature to 350°F (175°C). Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15–20 minutes until golden and crisp.
Remove from oven, let rest 10 minutes, and garnish with fresh parsley. Serve warm.

Notes

Use day-old or lightly toasted bread to prevent sogginess.
Caramelize onions slowly to develop deep flavor.
Add broth gradually to ensure perfect moisture.
Can be made ahead and baked before serving.
Leftovers store well in the fridge for up to 4 days or can be frozen.

Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes