Gâche Melée with a Twist

Ingredients

• 1 loaf of brioche bread, sliced (500g) 1 loaf of brioche bread, sliced (500g)
• 2 tablespoons butter (30g) 2 tablespoons butter (30g)
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 4 eggs 4 eggs
• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 cup (100g) Gruyère cheese, grated 1 cup (100g) Gruyère cheese, grated
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 24g, 14g
• Carbohydrates (total, sugars): 38g, 12g
• Protein: 15g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, melt the butter over medium heat. Add the sliced onions and cook until caramelized, stirring occasionally. Set aside.
3. 3.
   In a large bowl, whisk together the eggs, milk, and heavy cream. Season with salt and pepper.
4. 4.
   Arrange half of the brioche slices in a greased baking dish. Top with half of the caramelized onions, Gruyère cheese, parsley, and thyme. Repeat the layers with the remaining ingredients.
5. 5.
   Pour the egg mixture over the layered brioche, ensuring that all the bread is soaked.
6. 6.
   Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the custard is set.
7. 7.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Brioche bread — Use slightly stale brioche for better absorption of the custard mixture.
• Gruyère cheese — Opt for aged Gruyère for a stronger flavor profile.
• Fresh herbs — Feel free to experiment with other herbs like rosemary or chives for added aroma.

Tips & Tricks

• To enhance the savory flavors, you can add cooked bacon or sautéed mushrooms to the caramelized onions.
• Serve the Gâche Melée with a side of mixed greens dressed in a light vinaigrette for a refreshing contrast.
• Leftovers can be reheated in the oven or enjoyed cold the next day for a delicious brunch option.

Serving advice

Serve the Gâche Melée warm as a main course or as a side dish alongside roasted meats or poultry. It pairs well with a glass of dry white wine.

Presentation advice

Garnish the Gâche Melée with a sprinkle of fresh herbs, such as parsley or thyme, to add a pop of color. Serve it in individual ramekins or slice it into squares for a beautiful presentation.