Carmelized Onion and Mushroom Stuffing Custard

Ingredients

2 tbsp (30 mL) olive oil
2 large onions, chopped
2 cloves garlic, finely chopped
3/4 lb (375 g) fresh mushrooms, sliced
3 tbsp (45 mL) chopped fresh parsley
1 tbsp (15 mL) each chopped fresh rosemary and thyme or 1/2 tsp (2 mL) dried rosemary and thyme
4 cups (1 L) cubed french bread with crusts
2 cups (500 mL) grated cheddar cheese
3 eggs
2 cups (500 mL) chicken stock, vegetable stock or milk
1/2 tsp (2 mL) each salt and pepper

Directions

In a large skillet, heat oil. Add onions and garlic. Cook over low heat until tender and very brown, about 15 minutes. Add mushrooms; cook until tender and until any liquid in pan has evaporated. Add parsley, rosemary and thyme. In a large bowl, combine onions and mushrooms with bread and cheese. In a medium bowl, combine eggs with stock. Add salt and pepper. Pour over bread mixture. Spoon mixture into a 2 quart (2 L) baking dish. Bake in a preheated 350 F (180C) oven for 35 to 40 minutes until puffed, set and golden.

Makes 6 to 8 servings

Preparation: 10 minutes

Cooking: 35 to 40 minutes.