1 Vidalia or other sweet onion, cut into 1\/4-inch slices
\n2 cups 2 percent reduced-fat milk
\n1\/2 tsp. salt
\n1\/2 tsp. dried thyme
\n1\/8 tsp. freshly ground black pepper
\n2 large eggs, lightly beaten
\n8 cups cubed French bread (about 8 oz.)
\n3\/4 cup (3 oz.) shredded Gruyere or Swiss cheese, divided
\nCooking spray<\/p>\n
Preheat oven to 425 degrees. Heat a large nonstick skillet over medium-high heat. Add onion slices (keep slices intact); cook 3 minutes on each side or until browned. Combine milk, salt, thyme, pepper, and eggs in a large bowl, stirring with a whisk. Add the bread cubes and 1\/2 cup cheese; toss mixture well. Place the bread mixture in an 8-inch square baking dish coated with cooking spray. Arrange onion slices on top of bread mixture. Sprinkle with 1\/4 cup cheese. Bake at 425 degrees 25 minutes or until set and golden.<\/p>\n
Yield: 4 servings
\nServing size: about 1 1\/2 cups<\/p>\n
Calories: 364
\nFat: 12.2g
\nFiber: 3.4g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 Vidalia or other sweet onion, cut into 1\/4-inch slices 2 cups 2 percent reduced-fat milk 1\/2 tsp. salt 1\/2 tsp. dried thyme 1\/8 tsp. freshly ground black pepper 2 large eggs, lightly beaten 8 cups cubed French bread (about 8 oz.) 3\/4 cup (3 oz.) shredded Gruyere or Swiss cheese, divided Cooking spray Preheat oven to 425 degrees. Heat a large nonstick skillet over medium-high heat. Add onion slices (keep slices intact); cook 3 minutes on each side or…<\/p>\n