Cheesy Onion Bake
July 30, 2016
"From one of our national supermarkets and their monthly magazine."
- Serving Size: 1 (336 g)
- Calories 523.6
- Total Fat - 29.6 g
- Saturated Fat - 14.8 g
- Cholesterol - 209.5 mg
- Sodium - 1814.1 mg
- Total Carbohydrate - 37.9 g
- Dietary Fiber - 4.6 g
- Sugars - 10.2 g
- Protein - 25.7 g
- Calcium - 579.6 mg
- Iron - 3.1 mg
- Vitamin C - 11.3 mg
- Thiamin - 0.4 mg
Melt butter in a frying pan over medium heat and add onion, garlic and half the rosemary and cook, stirring occasionally, for 15 minutes or until golden and then transfer to a bowl and cool.
Add bacon to pan and cook for 5 minutes or until crisp and then transfer to a bowl.
Combine egg, milk, cream and gruyere, reserving 1/4 cup and season and then stir in onion and bacon.
Slice ciabatta loaf into 2cm thick slices and roughly cut each into 3 pieces and transfer to a greased 8 cup baking dish and pour over egg mixture and set aside for 20 minutes.
Meanwhile, preheat oven to 180C.
Scatter parmesan and remaining gruyere and rosemary over bread mixture and place dish into a larger roasting pan and pour boiling water into the pan to come halfway up the side of the dish and cover with boil and bake for 45 minutes.
Remove the foil and bake for a further 15 minutes or until golden and set.
Remove dish from roasting pan and stand for 5 minutes before serving.
Tips & Variations
No special items needed.