1 tablespoon butter1 large onion, sliced
6 eggs
2 cups milk 2 cups dry plain stuffing bread cubes 1/2 teaspoon chicken bouillon granules
1/2 teaspoon herb spice blend ( I used Penzey’s Tuscan Sunset)
1/4 teaspoon paprika 1/8 teaspoon seasoning salt 1/8 teaspoon freshly ground black pepper dash garlic powder
1 cup shredded cheddar cheese
Directions:
Preheat oven to 350ºF. Spray a 9×13 baking dish with cooking spray.
In a non-stick saucepan over medium heat, melt the butter and add the onions. Reduce heat to medium-low, and cook for about 20 minutes, or until the onions are lightly caramelized. Spread the onions evenly in the bottom of the prepared baking dish.
In a large mixing bowl, break the eggs and beat with the milk until smooth. Add the remaining ingredients except for the onions.
Pour the mixture on top of the onions, and let it sit at room temperature for 30 minutes. (This will soften the stuffing cubes and blend the flavors nicely.)
Place in the oven and bake for 40 minutes, or until the edges are lightly browned and the middle is firm and set.
Cut into squares and serve immediately.
Serves 4 to 6.