Recipes Breakfast Egg Dishes Strata with Chard, Sausage and Caramelized Onions
Strata with Chard, Sausage and Caramelized Onions

Strata with Chard, Sausage and Caramelized Onions

Strata with Chard, Sausage and Caramelized Onions is rated 4.7 out of 5 by 6.
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Prep Time: 15 minutes
Cook Time: 65 minutes
Servings: 6
The recipe for caramelized onions makes more than you will need for the strata. Reserve the rest for another use, such as topping a pizza or blending into a frittata.

Ingredients:

  • 5 Tbs. extra-virgin olive oil
  • 2 large yellow onions, halved and very thinly
      sliced
  • 4 oz. French bread, cut into 1-inch cubes
  • 12 oz. sweet Italian sausage, casings removed
  • 3 garlic cloves, minced
  • 6 cups roughly chopped Swiss chard
  • 8 eggs
  • 2 1/2 cups half-and-half
  • 1 1/4 cups shredded fontina cheese
  • 1/2 tsp. kosher salt
  • 1/8 tsp. freshly ground pepper

Directions:

In a large, heavy fry pan over medium heat, warm 3 Tbs. of the olive oil. Add the onions, cover and cook, stirring occasionally, until they are completely limp, 10 to 15 minutes. Uncover, reduce the heat to medium-low and cook, stirring frequently, until the onions are golden brown and sweet, 35 to 45 minutes; do not let them burn. Remove from the heat and let cool. You will need 2/3 cup caramelized onions for the strata; cover and refrigerate the remaining onions.

Butter a 10-inch nonstick braiser.

Put the bread in a large bowl.

In a large sauté pan over medium heat, warm the remaining 2 Tbs. oil. Add the sausage and cook, stirring occasionally, until browned and cooked through, about 5 minutes. Using a slotted spoon, transfer to the bowl with the bread.

Return the pan to medium heat. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Add the chard and cook, stirring occasionally, until wilted, 2 to 3 minutes. Transfer to the bowl with the bread mixture.

In another large bowl, whisk together the eggs and half-and-half. Pour the egg mixture over the bread mixture. Add the onions, cheese, salt and pepper and stir until well blended. Transfer the mixture to the prepared pan, cover with plastic wrap and refrigerate for 4 to 24 hours.

Preheat an oven to 350°F.

Remove the plastic wrap from the pan. Bake the strata until golden brown and cooked through, about 55 minutes. Let stand for 10 minutes before serving. Serves 6.
Williams-Sonoma Kitchen.
Rated 4 out of 5 by from Good for Christmas We just had this for Christmas morning. I struggle to find the best baked egg dish for Christmas morning. This was one of the better but it was still very rich. If rich is what you are looking for it's fab. I would NOT add the salt it calls, sausage and cheese provide plenty of salt. I also might try it with whole milk next time instead of half and half just to see if that works as it was quite heavy. Though since it was heavy it will feed 8 adults if you are also serving other thing and we like to eat! Good, but not quite a 5. I suggest making things ahead like another user said, the onions can take some time.
Date published: 2014-12-25
Rated 4 out of 5 by from Recommended by a 'Consumer' Dear All you Cooks, I am male, a 'consumer'. I know nothing about cooking but "I know what I like". *** This is a superb dish. The four rather than five stars may well just reflect my personal tastes. That it is ideal for Christmas brunch, as one reviewer said, sounds dead right to me. I believe one reviewer said something about "It's like the savory version of the most wonderful bread pudding you can imagine.": I would not have thought of that for myself but I found it a very perceptive comment. I would guess (I mean guess) that chard would give the overall concoction more of an interesting and complex taste than some other vegetable options.
Date published: 2013-12-29
Rated 5 out of 5 by from Our Christmas morning fav! Once again planning to make for Christmas morning. It is soooo easy to make the day before when things aren't so hectic and then have it ready to eat when we finish opening presents. It's hearty enough to get us through and nicely hungry for Christmas dinner, especially since we do first breakfast of buns, fruit and bacon while opening stockings. The strata is more a brunch dish and is wonderfully delicious.
Date published: 2013-12-22
Rated 5 out of 5 by from Terrific addition to any brunch/buffet Takes a little time, but this recipe is delicious and a big hit at any gathering. Only caution is that it makes A LOT. I would say that even for a breakfast (vs buffet) this could easily serve 10-12. Other than that, there are no surprises and your guests will love it!
Date published: 2013-04-28
Rated 5 out of 5 by from Great for Breakfast or Brunch! This has been our favorite Christmas morning breakfast for several years, Even though easy, I break it up into smaller tasks that fit into my schedule. One day I caramelize the onions, put them in a container in refridge. The next day I may do the sausage & grate the cheese and put them in refridge. By the time I put it altogether on Christmas Eve, so much is done already that it takes very little time. Also, I substitute baby spinach for chard, as someone else mentioned. Always a hit!
Date published: 2012-12-08
Rated 5 out of 5 by from Perfect Brunch! I made this for 3 hungry guys (and myself!) yesterday for brunch. I only had nonfat half-and-half, and not quite enough, so I added chicken broth. I also cooked it immediately, rather than preparing it ahead of time. It was a definite hit! I will absolutely be making this again! Thank you for sharing!
Date published: 2012-04-23
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