Fontina, Speck, and Onion Strata

Name: Fontina, Speck, and Onion Strata
Ingredients: 3 tablespoons unsalted butter; 1 large sweet onion, preferably Vidalia (about 1 ½ pounds), thinly sliced; 2 garlic cloves, minced; 2 teaspoons chopped fresh thyme; Coarse salt and freshly ground pepper; 10 large eggs, lightly beaten; 3 cups whole milk; 1 cup grated Parmigiano-Reggiano cheese; 10 cups day-old rustic bread (from 13 ounces), sliced ¾-inch thick; 4 ounces sliced speck or ham, coarsely chopped (1 ¼ cups); 2 cups shredded fontina (8 ounces); Vegetable oil cooking spray

4.0

(40)

2 Reviews

By

Martha Stewart

Updated on January 14, 2019

martha-bakes-fontina-speck-onion-strata-123-d110936-0414.jpg — Photo: Bryan Gardner

Servings:

8

Ingredients

3 tablespoons unsalted butter
1 large sweet onion, preferably Vidalia (about 1 ½ pounds), thinly sliced
2 garlic cloves, minced
2 teaspoons chopped fresh thyme
Coarse salt and freshly ground pepper
10 large eggs, lightly beaten
3 cups whole milk
1 cup grated Parmigiano-Reggiano cheese
10 cups day-old rustic bread (from 13 ounces), sliced ¾-inch thick
4 ounces sliced speck or ham, coarsely chopped (1 ¼ cups)
2 cups shredded fontina (8 ounces)
Vegetable oil cooking spray

Directions

Heat butter in a large high-sided skillet over high heat. Add onion, garlic, thyme; season with salt and pepper. Cook until lightly caramelized, 10 to 12 minutes (adjust heat if browning too quickly). Transfer onion mixture to a plate, and let cool.
Meanwhile, whisk together eggs, milk, Parmigiano-Reggiano, and 1 teaspoon salt in a bowl. Shingle bread slices in a 10-by-14-inch oval baking dish layering with cooked onion mixture, speck, and fontina cheese. Pour over egg mixture, pressing bread gently into liquid. Refrigerate, covered, for at least 2 hours.
Preheat oven to 325 degrees. Coat a large piece of parchment with cooking spray. Cover strata with parchment, then with foil. Bake for 1 hour. Uncover and raise oven temperature to 375 degrees. Bake until top is golden brown and crusty, 20 minutes more. Let rest for 15 minutes. Serve warm.

Fontina, Speck, and Onion Strata

Ingredients

Directions

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