Golden Onion Strata with Gruyère and Prosciutto

  • SarahSous Posted: 04/10/10
    Worthy of a Special Occasion

    This was excellent - made it as a side for Easter dinner and it was a big hit with all. Pricey though! The dish cost around $15 because of the gruyere and prosciutto. I worried the onion flavor would be overpowering, but it was just right - similar to French onion soup.

  • calli10 Posted: 12/25/08
    Worthy of a Special Occasion

    Used for Christmas Brunch and it was a huge hit, I combined swiss and the Gruyere for an interesting texture. What a hit!

  • ladinka Posted: 09/29/11
    Worthy of a Special Occasion

    Made it on easter morning. Delicious.

  • Jenica Posted: 04/04/13
    Worthy of a Special Occasion

    This recipe completely destroyed the prosciutto. The recipe calls to add the prosciutto and then continue to cook it with the onions for half an hour - cooking the prosciutto through and making it a gummy gray mess! If you're going to make this I would suggest mixing the prosciutto in right before baking it so it maintains it's color and some it's consistency.

  • EllenDeller Posted: 07/13/13
    Worthy of a Special Occasion

    2013 reviewer is correct--don't get soggy proscuitto or other meat (I used bacon). Just crisp it quickly and add it in with the milk and eggs. I've made this otherwise just as written, but today I made it with leftover everything bagels, havarti dill cheese, bacon, and a mix of vidalia and red onions. Either way it's good! Please use only certified humanely raised pork.


More From Cooking Light