Croissant and Caramelized Onions Dressing

 

Ingredients

Caramelized onions
1 tablespoon olive oil
2 large onions, cut in half, then sliced into 1/3-inch (1 cm) slices 
½ teaspoon salt
2 teaspoons sugar 
2 teaspoons balsamic vinegar

Croissant Stuffing
1 stalk celery, chopped

1 tablespoon olive oil
12 ounces Crimini, shiitake, or baby bella mushrooms (or a combination)

Salt, to taste

4 tablespoons butter

2 garlic cloves 

1/2 tablespoon of chopped fresh sage 

1/2 tablespoon of fresh thyme

1/4 cup dry white wine

1 cup water

1 teaspoon Knorr chicken powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon black pepper

2 large eggs

1/2 fresh parsley, chopped

1/2 cup chopped pecans 
5 large croissants from Normandy Bakery

8 ounces shredded gruyere cheese

Instructions

1. Caramelize the onions.

This step can be made ahead of time and saved in the refrigerator for a few days or frozen for up to a month. Add the olive oil to a large skillet over medium heat until the butter has melted. Add the onions and salt and saute stirring every once in a while, for five to ten minutes. Lower the heat to low, add the sugar and stir well. Cook for 30 to 45 minutes stirring occasionally until they are soft and caramelized. Deglaze with balsamic vinegar and allow to cool down. See note. 

2. Cook mushrooms and celery. 

Blanche the celery in boiling water, for about 1 minute and set aside. Add olive oil to a large skillet or saucepan over medium-high heat. Add the mushrooms and some salt. Cook until the liquid from the mushrooms has evaporated and they caramelize. Add the butter, blanched celery, garlic, sage, and thyme and cook for about 30 seconds, until fragrant. Add the wine and cook until the alcohol has evaporated. Remove from the heat and allow to cook. 

3. Dry the croissants. 

Preheat the oven to 350ºF and position the rack in the center. Butter the casserole dish with butter and set aside. Place the croissant pieces in a single layer on a baking pan. Bake for about 5 minutes to dry them. Remove from the oven and allow to cool. Place the croissants in the casserole dish. 

 

4. Assemble and bake.

Dissolve the chicken powder, garlic powder, onion powder, and black pepper in warm water and set aside. In a large bowl, whisk the eggs and fresh parsley. Add the veggies and liquid from the saucepan. Add the caramelized onions, pecans, and shredded gruyere cheese and stir to combine. Add this mixture to the casserole dish. Bake covered with aluminum foil for 20 to 30 minutes or until set. Remove the aluminum foil and continue baking for 10 to 12 minutes to brown the croissants. Rest for 5 to 7 minutes before serving. 

Notes

Inspiration 1

How to Caramelize Onions