Golden Onion Strata with Gruyère and Prosciutto

Name: Golden Onion Strata with Gruyère and Prosciutto
Yield: 8 servings
Ingredients: 4 cups chopped Vidalia or other sweet onion; 1 cup (4 ounces) very thin slices prosciutto or ham, chopped; ⅓ cup water; 2 ½ cups fat-free milk; ¼ teaspoon dry mustard; ⅛ 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

6 Ratings
5 Reviews

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.

By Elizabeth Taliaferro

Recipe by Cooking Light May 2000

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Credit: Becky Luigart-Stayner

Recipe Summary

Yield:

8 servings

Nutrition Info

Ingredients

4 cups chopped Vidalia or other sweet onion
1 cup (4 ounces) very thin slices prosciutto or ham, chopped
⅓ cup water
2 ½ cups fat-free milk
¼ teaspoon dry mustard
⅛ 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

Directions

Step 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.

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Step 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.
Step 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.
Step 4
Preheat oven to 350°.
Step 5
Uncover strata. Bake at 350° for 25 minutes. Sprinkle with 1/2 cup cheese; bake an additional 20 minutes or until set.

Nutrition Facts

Per Serving:

245 calories; calories from fat 26%; fat 7.1g; saturated fat 3.4g; mono fat 2.5g; poly fat 0.7g; protein 16.7g; carbohydrates 28.1g; fiber 2.5g; cholesterol 25mg; iron 1.8mg; sodium 539mg; calcium 289mg.

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EllenDeller

07/12/2013

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.

Jenica

04/04/2013

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.

ladinka

09/28/2011

Made it on easter morning. Delicious.

SarahSous

04/09/2010

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

12/25/2008

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

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Golden Onion Strata with Gruyère and Prosciutto

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (5)

All Reviews for Golden Onion Strata with Gruyère and Prosciutto

Account

Golden Onion Strata with Gruyère and Prosciutto

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (5)

All Reviews for Golden Onion Strata with Gruy&egrave;re and Prosciutto

All Reviews for Golden Onion Strata with Gruyère and Prosciutto