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Golden Onion Strata with Gruyère and Prosciutto

Becky Luigart-Stayner
Yield 8 servings
We love the flavor and layered look of this strata, with paper-thin prosciutto providing a mere but welcome hint of salt. It's a perfect make-ahead dish for brunch.


  • 4 cups chopped Vidalia or other sweet onion
  • 1 cup (4 ounces) very thin slices prosciutto or ham, chopped
  • 1/3 cup water
  • 2 1/2 cups fat-free milk
  • 1/4 teaspoon dry mustard
  • 1/8 teaspoon black pepper
  • 1 (8-ounce) carton egg substitute
  • 8 cups (1/2-inch) cubed French bread (about 9 ounces)
  • 1 cup (4 ounces) shredded Gruyère, Jarlsberg, or Swiss cheese

Nutrition Information

  • calories 245
  • caloriesfromfat 26 %
  • fat 7.1 g
  • satfat 3.4 g
  • monofat 2.5 g
  • polyfat 0.7 g
  • protein 16.7 g
  • carbohydrate 28.1 g
  • fiber 2.5 g
  • cholesterol 25 mg
  • iron 1.8 mg
  • sodium 539 mg
  • calcium 289 mg

How to Make It

  1. Heat a large nonstick skillet over medium-high heat. Add onion and prosciutto, and sauté 5 minutes or until onion begins to brown. Add water; cover, reduce heat to low, and simmer 30 minutes. Uncover and simmer 30 minutes or until liquid almost evaporates. Cool.

  2. Combine the milk, mustard, pepper, and egg substitute in a large bowl, and stir with a whisk until mixture is well-blended. Stir in the onion mixture. Add bread, tossing gently to coat.

  3. Arrange half of the bread mixture in a single layer in an 11 x 7-inch baking dish. Sprinkle with 1/2 cup cheese, and top with remaining bread mixture. Cover strata, and chill 8 hours or overnight.

  4. Preheat oven to 350°.

  5. Uncover strata. Bake at 350° for 25 minutes. Sprinkle with 1/2 cup cheese; bake an additional 20 minutes or until set.