French Onion Croissant Stuffing
French Onion Stuffing with buttery croissants, caramelized onions, wild mushrooms, and melty Gruyère. An easy, make-ahead holiday side dish!
Servings: 8
Calories: 253kcal
Ingredients
- 10 tablespoons salted butter
- 3 yellow onions thinly sliced
- 1/2 cup chopped celery
- 2 cups mixed mushrooms torn
- salt and black pepper
- 1/2 cup dry white wine v
- 2 teaspoons worcestershire sauce
- 2 cloves garlic chopped
- 2 tablespoons chopped fresh thyme
- 1/4 teaspoon cayenne pepper
- 2–3 cups broth
- 3 eggs, beaten
- 1/3 cup crumbled blue cheese (optional)
- 1 1/2 –2 cups shredded Gruyère or use Swiss cheese
- flaky sea salt
Instructions
- Preheat the oven to 350°F. Butter a 9×13-inch baking dish.
- Arrange the torn croissants on a baking sheet and dot with 2 tablespoons butter. Bake for 8–10 minutes, until lightly toasted.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add the onions and season with salt and pepper. Cook for 10 minutes, stirring occasionally, until the onions are softened and lightly browned
- Add the wine and Worcestershire sauce. Cook for 5 minutes. Add the remaining 6 tablespoons butter, celery, mushrooms, garlic, thyme, and cayenne. Cook for 5 minutes. Add 1 1/2 cups broth and simmer for 5 minutes. Remove from the heat and let cool slightly.
- In a large bowl, whisk together the eggs, 1/2 cup broth, blue cheese (if using), and 1 cup Gruyère. Add the caramelized onion mixture and all the buttery broth. Dip the toasted croissant pieces into the mixture, gently tossing to coat. Arrange the coated croissants in the prepared baking dish. Pour any remaining broth and onions over the top.
- Top with the remaining Gruyère. Cover with foil and bake for 35 minutes. Remove the foil and bake for another 15 minutes, until golden and the cheese is melted. If needed, add a splash of broth to keep the stuffing moist. Top with fresh thyme and flaky sea salt. Serve warm!
Notes
Croissants: Day-old croissants work best. Toasting helps them hold their shape and soak up all that buttery flavor without getting soggy.
Onions: Don't rush the caramelization! You want the onions deeply golden and sweet for that classic French onion soup flavor.
Broth: Start with 2 cups total and add more as needed. The stuffing should be moist but not soggy, with a soft center and a golden, crispy top.
Make Ahead: Assemble up to 1 day ahead, cover, and refrigerate. Before baking, let sit at room temperature for 20–30 minutes. Add a splash of broth if needed, then bake as directed, allowing a few extra minutes if still cold. Make sure the center reaches 165°F.
For Thanksgiving: Bake earlier in the day, then rewarm, covered, at 325°F until heated through to 165°F. Remove the foil for the last 5–10 minutes to crisp up the top. So easy, and one less dish to worry about before dinner!
Nutrition
Calories: 253kcal
