Fontina, Speck, and Onion Strata
Photography: Bryan Gardner
- 3 tablespoons unsalted butter
- 1 large sweet onion, preferably Vidalia (about 1 1/2 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 3/4-inch thick
- 4 ounces sliced speck or ham, coarsely chopped (1 1/4 cups)
- 2 cups shredded fontina (8 ounces)
- Vegetable oil cooking spray
- 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.
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