Sometimes, if I am lucky, my workday schedule works out well enough that I am able to eat lunch and catch up on documentation at a Panera Bread in the next county over. I’ve been there enough times now that I have noticed that there is an elderly couple that eats there on a regular basis. Being as I work with many members of the geriatric population, I know that not all old people are “cute” as I have heard many people say. In fact, there are a lot of really not-so-nice individuals in this age group just as there are in every other age range. However, this aformentioned couple is absolutely adorable. The husband dotes on his wife, they share their food, and they swap sections of the newspaper with each other. The employees call them by their first name and pay extra special attention to this couple. Whenever the staff are giving out free samples, they always start with these two. An observation I have duly noted, by the way.
Their love for each other is so endearing, I can barely stand it. The last time they were there when I was, I found myself daydreaming of Robert and me starting this tradition when we retire. Finding a cute little cafe to go to, where we can eat a couple times a week; and there will be nothing else on our schedule for the day. Though retirement is a long (LONG) way off, I hope that if this dream is realized, we will be enjoying dishes similar to this caramelized onion and spinach egg casserole. In my opinion, it’s the perfect dining option for a leisurely brunch. Caramelized onion, spinach, crusty artisan bread, and sharp swiss cheese make for a fabulous and hearty meal.
I served this for a get together with some dear friends about a month ago and it was very well-received. Robert was a little hesitant because of the spinach, but I know he will come around before I make this again. At least, he better get on board in time for all of the glorious lunch dates I have planned for us in about 35 years.
Have a great weekend, everyone. Make it extra special by whipping up this casserole.
Caramelized Onion and Spinach Egg Casserole
Yield: 8-12 servings
- 6 cups 1-inch cubed day-old bread (I used leftover Artisan Bread)
- 2 tbsp unsalted butter
- 1 tbsp vegetable oil
- 1 large onion, thinly sliced (lengthwise)
- 1 tsp granulated sugar
- 2 tbsp minced fresh thyme (or 1 tsp dried thyme)
- 12 oz fresh spinach, cleaned well
- 1 cup heavy cream
- 2 cups milk
- 1 tbsp Dijon mustard
- 10 large eggs
- 8 oz (about 2 cups) sharp Swiss cheese, grated and divided
- 2 oz (about 1 cup) Parmesan cheese, grated and divided
- Salt and pepper
- Heat a large saucepan over medium heat and melt the butter and oil. Add in the onions, sugar, thyme, and a sprinkle of salt and pepper. Allow mixture to cook, stirring occasionally, until the onions are a golden brown (about 30 minutes). Add the spinach to the pan over the onions and cover the pan. Cook for 2 minutes and then start mixing the spinach into the onions with tongs. Cover the pan and cook for another minute; continuing to stir until spinach has wilted into the onion mixture. You may have to gradually add in the spinach, depending on the size of your pan. Remove from heat and allow to cool.
- While the vegetables cool, add the cream and milk into a large bowl. Whisk in the mustard, eggs, ½ teaspoon salt, and ¼ teaspoon pepper until well-beaten. Stir in 1 ½ cups of the Swiss and ¾ cup of the Parmesan cheeses.
- Spread the cubes of bread in a greased, 9x13in baking dish. Top the bread with the onion-spinach mixture. Carefully pour the egg mixture over the bread and onion-spinach mixture, making sure to cover all of the bread. Scatter the remaining cheese over the top. Cover with aluminum foil and refrigerate overnight.
- When you are ready to make the casserole, remove the casserole from the refrigerator to allow the dish to warm up while the oven preheats. Preheat the oven to 350° F. Place the dish on a baking sheet. Bake until the casserole gets puffy and is golden brown, about 65-75 minutes. Allow the casserole to stand for 5 minutes before cutting and serving. Enjoy!
Source: Barely adapted from Smells Like Home