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Nov 13, 2012

French Bread Stuffing with Swiss Chard & Caramelized Red Onions

Stuffing is probably one of my favorite side dishes on Thanksgiving day. I just can't seem to ever eat enough of it! And it always seems to be one of the first things gone, go figure.

So, as you may have guessed, today's post from my Thanksgiving collaboration with Kiersten from Oh My Veggies is the ever important (and popular) stuffing recipe. Kiersten put together a delicious french bread stuffing with swiss chard and caramelized red onions. 

Not only are the swiss chard and caramelized red onions part of what make this stuffing so good, but adding in that shredded fontina is simply the icing on the cake. This stuffing combines the perfect amount of flavor to saturate the bread before it is baked and browned in the oven.

French Bread Stuffing with Swiss Chard & Caramelized Red Onions

2 tbsp. olive oil

2 large red onions, halved and thinly sliced

1 bunch Swiss chard (about 1 pound), stems removed and leaves torn into bite-sized pieces

1 (8 ounce) stale baguette, cut into 3/4 inch cubes

1 large egg, beaten

2 oz. shredded fontina or Italian blend cheese

salt + pepper to taste

1 1/2 c. vegetable broth

oil mister or cooking spray

Heat oil in a large skillet over low heat.  Add onions and a pinch of salt. Cook until caramelized, stirring occasionally at first and more frequently as onions begin to brown. Depending on your stove, this could take between a half an hour to a little over an hour.

Preheat oven to 375 degrees.

Bring a large pot of water to a boil. Add chard and cook 5 minutes. Remove and rinse with cold water. Drain thoroughly and set aside.

Place bread cubes in large bowl. Add egg; toss to coat. Stir in onions, chard, cheese, salt and pepper, and broth. Transfer to 3 quart baking dish that's been coated in cooking spray. Bake covered for 30 minutes. Remove cover, spray top with oil or cooking spray, and bake 15-20 minutes more until stuffing is golden brown.

Head over to Oh My Veggies and check out Kiersten's post today, wild mushroom gravy , to pile upon your mashed potatoes!

Recipe by Kiersten Frase, photographs by me.