This recipe comes from a different source than usual, Vegetarian Times. I have to say it was not my favorite ever. I can admit that I am not the biggest stuffing fan, but if the stuffing is good, I like it. This recipe came out too "bready" which is ironic because the directions say "Slow-cooked, caramelized onions add incredible flavor to a stuffing that’s not all about the bread". The overall vibe of the dish was dominated by the bread and it just seemed off balance. I would use closer to 12 oz of bread instead and I think that would help a lot.
Slow-cooked, caramelized onions add incredible flavor to a stuffing that’s not all about the bread
¼ cup olive oil
6 large onions, peeled, quartered, and sliced (10 cups)
2 tsp. dried thyme
1 16-oz. loaf whole-grain bread, cubed
1 ¼ cups coarsely chopped pecans
Heat oil in Dutch oven over medium heat. Add onions and thyme, season with salt (if desired), and reduce heat to medium-low. Cook 30 minutes, or until deep brown, stirring occasionally.
Stir in 2 cups water, and increase heat to medium. Simmer 10 minutes.
Pour onion mixture over bread cubes in bowl, and stir until liquid is absorbed. Stir in pecans, and season generously with freshly ground black pepper.
Preheat oven to 350°F. Coat 11x7 inch baking dish with cooking spray. Spread stuffing in prepared baking dish, and bake 30 to 45 minutes, or until crisp and brown on top. Cool 5 minutes before serving.