Ingredients
4
tablespoons butter
2
medium onions, cut into 1/4-inch slices (2 cups)
1
cup Progresso™ beef flavored broth (from 32-oz carton)
8
eggs
1/2
cup milk
1/2
teaspoon salt
1/4
teaspoon pepper
3
cups cubed (1/2-inch) French baguette or other firm-textured bread
1
cup shredded Swiss cheese (4 oz)
Preparation
In 12-inch cast-iron skillet, heat 2 tablespoons of the butter over medium-high heat. Add onions; cook 5 to 7 minutes, stirring occasionally, until onions begin to brown. Reduce heat to medium; cook 10 to 12 minutes, stirring frequently, until onions are browned. Increase heat to high. Add broth; cook and stir 5 to 7 minutes or until onions are dark brown and liquid has evaporated. Transfer onions to bowl.
Meanwhile, in medium bowl, beat eggs, milk, salt and pepper with whisk until well mixed. Set oven control to broil.
Wipe out skillet with paper towels. Heat remaining 2 tablespoons butter in skillet over medium heat. Add bread cubes; stir to coat. Cook 3 to 4 minutes, stirring frequently, until cubes are lightly browned. Reduce heat to low; pour egg mixture into skillet over bread cubes. Cook 5 to 8 minutes, without stirring, until eggs are set on bottom, but still jiggly on top. Arrange onions over top. Sprinkle with cheese.
Broil with top of skillet 6 inches from heat 3 to 5 minutes or until set and cheese is melted.
