Caramelized Onion and Herb Stuffing

Growing up vegetarian, I’ve never been to a traditional North American Thanksgiving or Christmas dinner. We still had delicious food on holidays, but it was just as likely to be Indian food as mashed potatoes.

This Fall, everything changed! Nina and I hosted not one but TWO Thanksgiving dinners, the first for some friends and the second for my family. Nina made a turkey and gravy for the first dinner, and I made a bunch of vegetarian side-dishes and tried not to gag at the smell of meat cooking all day. For the second dinner, I made more vegetarian side-dishes and a tofurky. What a weekend of food!

Although everything was delicious, the dish I made for both meals (and could eat every day for the rest of my life) was Real Simple’s caramelized onion and herb stuffing. I’d never had stuffing before and I am hooked!

Caramelized Onion and Herb Stuffing

Source: Real Simple


  • 6 tbsp of butter plus a bit more for greasing the dish
  • 1 large loaf of Italian bread (I used half a loaf of regular white bread), cut into 3/4 inch pieces
  • 6 medium onions, halved and thinly sliced
  • Salt and pepper
  • 1/2 cup dry white wine
  • 1 1/2 cups vegetable broth
  • 2 large eggs, beaten
  • 1/4 cup fresh dill (Real Simple called for chives, but I only had dill and my God, it was delicious)
  • 1 tbsp fresh thyme leaves or 1 tsp dried thyme


  1. Preheat oven to 375 degrees F. Butter a 9×13″ baking or casserole dish.
  2. Divide the bread between 2 baking sheets and bake until dry and crispy, 10-12 minutes. My oven was in use for other things, so I actually kept the pieces of bread whole, baked them 4 slices at a time in the toaster oven, and then cut them up. Do what works for you!
  3. Melt the butter in a large skillet over medium-low heat. Add the onions, 1 tsp salt and a dash of pepper. Cook for about an hour, stirring frequently, until onions are golden brown. Add the wine and cook until evaporated, about 2-4 minutes. Transfer to a large bowl and let cool for about 10 minutes.
  4. Add bread, broth, eggs, dill, thyme and 1/2 tsp salt to the onions and toss to combine. Transfer to the prepared baking dish and cover with tinfoil.
  5. Bake for 20 minutes. Remove the foil and bake until browned, 20-30 minutes.
  6. Serve and enjoy!

Our feisty kitten, Lief, also enjoyed checking out all the Thanksgiving cooking equipment.


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