Sourdough Stuffing with Caramelized Onions and Chard
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 1-lb loaf of crusty sourdough bread
  • 6 oz. fresh swiss chard, large stems removed and cut into ribbons
  • salt
  • 2 medium onions
  • 2 Tablespoons olive oil
  • 12 Tablespoons butter
  • 3 sprigs fresh thyme
  • 1 cup chicken broth
  1. The day before you make the stuffing, or the morning of, cut the bread into 1-2" cubes and let it dry out a bit.
  2. Place the chard in a saucepan with a lid. Sprinkle with salt and a couple tablespoons of water, cover the saucepan, and cook over low heat until the chard is wilted, which should only take a couple of minutes. Set aside.
  3. Cut the onions in half lengthwise, then peel them and slice them thinly into cylinders. Heat the oil in a large skillet, then distribute the sliced onions over the skillet and sprinkle with salt. Let sit, undisturbed, over medium heat until the onions start to color. Continue to cook until the onions are golden brown (see the photo). Set aside.
  4. Preheat oven to 350.
  5. Melt the butter with the thyme in the same skillet you used to cook the onions.
  6. In a large bowl, toss the bread cubes with the onions, chard and melted thyme butter until everything is relatively evenly distributed.. Arrange in a large, shallow baking dish,and pour the chicken broth over the bread.
  7. Bake at 350 degrees 20 minutes, or until the bread is crusty and golden.
Recipe by The Domestic Front at