Savory Caramelized Onion Croissant Stuffing Recipe

CARAMELIZE THE ONIONS:

• Heat the butter and olive oil in a large skillet over medium heat. Add the onions and let saute for 5 minutes, stirring every now and then.
• Sprinkle the sugar on top and stir to combine. Lower the heat to low, and allow for the onions to cook for about 30-45 minutes or until they soften and caramelize. Season with salt and add the balsamic vinegar to deglaze the pan and allow the onion to soak it all up.
• Remove the onions from the heat. Allow to cool completely then store in the refrigerator if you’re doing this a few days ahead of time. 
• You can also make and freeze them a month ahead of time.

PREP:

• Position a rack in the center of the oven and preheat the oven to 350ºF.
• Spray your casserole dish with cooking spray; set aside.
• Place the torn croissants on a large baking tray in a single layer.
• Spray with nonstick cooking spray and place in the oven for 5 minutes to crisp up and dry out a bit.
• Remove from the oven and allow for the croissants to cool.

SAUTE:

• Heat the olive oil in a large saute pan or dutch oven over medium-high heat. Add the celery and sauté for 4-5 minutes or until it starts to soften.
• Then kick the heat up to high, add the butter and mushrooms and continue to cook for 6-8 minutes or until the mushrooms soften and caramelize.
• Season with the fresh sage and thyme and cook for an additional 30 seconds, then remove from the heat and allow for the veggies to cool completely.
• In a large bowl, whisk together the eggs, chicken stock, salt, garlic powder, onion powder, fresh parsley, and a generous pinch of black pepper.
• When the veggies have cooled, add them to the egg mixture along with all the butter in the sauté pan and the caramelized onions.
• Then stir in the pecans and the shredded gruyere. 

BAKE:

• Carefully dump the stuffing mixture into the prepared casserole dish, cover with foil, and bake for 30-40 minutes or until the stuffing is set.
• Remove the foil during the last 10-12 minutes to help brown and crisp up the croissants on top. Allow to cool for several minutes before serving.