Remix: Caramelized Onion, Mushroom & Kale Strata

This is the perfect brunch casserole, particularly because it's 💯% better the NEXT day. Make it ahead and then when everyone wakes up on a holiday, warm this baby up. It's also incredibly filling. Adapted from eMeals.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat 2 to 3 tbsp oil (or butter... I'm not going to stop you) in a large skillet, add 3 sliced onions and 2 sliced shallots and sprinkle with generous pinches of table salt (about 1 tsp). Cook until caramelized*

Step 2

Add 8 oz of sliced mushrooms, 2 tbsp of thyme, 1/4 tsp of red pepper flakes (or more... or less... you know how much spicy you like and you can always sprinkle with hot sauce later), and about 1/2 tsp pepper to the pan and stir. Cook on medium-low for about 5 minutes to allow mushrooms to soften and flavors to combine

Step 3

Stir in kale in large handfuls, allowing to wilt.

Step 4

Grease an 11 x 7 inch baking pan and in a small bowl beat together 8 eggs with 1 cup of milk or cream or half & half or whatever liquid dairy product you have on hand. (If you wanted to put other flavors or hot sauce in the dish, you can beat this into the eggs at this point)

Step 5

Cut your 10 to 12 oz baguette (day-old is best) into 1 inch cubes. Place half of the bread cubes on the bottom of your greased dish. Top bread with half of the onion/mushroom/kale mixture and drizzle with about 1/3 of the egg mixture (up to 1/2 is fine... no need to be too particular)

Step 6

Slice an 8 to 10 oz wedge of fontina into about 8 to 10 triangles and arrange half on top of this first layer. It won't cover the dish completely! UPDATE: I tried this with smoked Gouda and I may well make that a permanent alteration

Step 7

Layer the remaining bread and onion/mushroom/kale mixture and top with the remaining egg mix.

Step 8

Add the remaining fontina triangles and then top with about 1 cup of shaved parmesan cheese

Step 9

Rest for 30 minutes and preheat the oven to 350

Step 10

Cover and bake for 30 minutes, then uncover and bake for at least 15 more. You can serve at this point but this strata really is loads better the following day, so I suggest you cover and refrigerate at this point.

Step 11

When you are ready to eat, reheat at 350, covered for about 30 minutes and again uncover and heat for about 15. You will want the top to be brown and bubbly and the internal temperature to reach 165.

Step 12

There are lots of good ways to caramelize onions and shallots but don't trust any of them that claim to take less than 30 minutes. Sometimes I do mine in the oven but my usual method goes like this: Add the onions and shallots at high heat and reduce to medium. Let them sit completely undisturbed for 5 or more minutes, allowing things to brown and give them a good stir. Reduce the heat to medium-low, if necessary, and again just leave them alone for at least 5. Stir infrequently over a period of 30 to 45 minutes, and onions should become very brown, soft and sweet.

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