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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Golden Onion Strata with Gruyère and Prosciutto

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.

Cooking Light MAY 2000

  • Yield: 8 servings


  • 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


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.

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.

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.

Preheat oven to 350°.

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

Nutritional Information

Amount per serving
  • Calories: 245
  • Calories from fat: 26%
  • Fat: 7.1g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 16.7g
  • Carbohydrate: 28.1g
  • Fiber: 2.5g
  • Cholesterol: 25mg
  • Iron: 1.8mg
  • Sodium: 539mg
  • Calcium: 289mg

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Golden Onion Strata with Gruyère and Prosciutto Recipe