Carmelized Onion and Spinach Stuffing

INGREDIENTS

FOR THE ONIONS:

  • 3 tablespoons unsalted butter, cut into chunks

  • 2 large onions, thinly sliced

  • ¼ teaspoon salt

  • ¼ cup low-sodium vegetable broth

  • 5 ounces fresh baby spinach leaves

FOR THE STUFFING:

  • 1 (1 pound) loaf stale sourdough, cut into ½ to ¾ inch cubes

  • 1 ¼ cups low-sodium vegetable broth

  • 1 large egg

  • ½ teaspoon salt

  • ¼ teaspoon pepper

INSTRUCTIONS

FOR THE ONIONS:

  1. Set a large skillet over medium heat. Add in the butter. When melted, add in the onions and salt and toss to combine. Cook for about 30 to 45 minutes, stirring occasionally, until the onions are a caramel brown. {Turn down the heat to medium low or low if they start cooking too fast or are burning (you can also add a little oil or additional butter to the skillet if needed). Toward the end of the cooking, you’ll want to stir more frequently.}

  2. Once nicely caramelized, add the broth to the skillet and use a wooden spoon to scrape up any bits from the pan.

  3. Add in the spinach and cook for about 2 to 3 minutes, stirring frequently, until the liquid has evaporated and the spinach is wilted. Remove from the heat.

FOR THE STUFFING:

  1. Preheat the oven to 375ºF. Mist a 9x13 inch baking dish with nonstick or olive oil spray. Set aside.

  2. Add the bread cubes to a large bowl, along with the onion mixture. Toss to combine.

  3. In a small bowl or liquid measuring cup, whisk together the broth, egg, salt and pepper. Pour into the bowl with the bread and toss until everything is evenly coated.

  4. Transfer the mixture to the prepared baking dish and cover with aluminum foil.

  5. Bake for 30 minutes. Remove the aluminum foil and bake for about 20 additional minutes, until the top layer is golden brown and crisp.

Recipe from cooknourishbliss