Step 1

CARAMELIZE THE ONIONS: Heat the butter and olive oil in a large skillet over medium heat. Add the onions and let saute for 5 minutes, stirring every now and then. Sprinkle the sugar on top and stir to combine. Lower the heat to low, and allow for the onions to cook for about 30-45 minutes or until they soften and caramelize. Season with salt and add the balsamic vinegar to deglaze the pan and allow the onion to soak it all up. Remove the onions from the heat. Allow to cool completely then store in the refrigerator if you’re doing this a few days ahead of time. You can also make and freeze them a month ahead of time.

Step 2

PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. Spray your casserole dish with cooking spray; set aside. Place the torn croissants on a large baking tray in a single layer. Spray with nonstick cooking spray and place in the oven for 5 minutes to crisp up and dry out a bit. Remove from the oven and allow for the croissants to cool.

Step 3

SAUTE: Heat the olive oil in a large saute pan or dutch oven over medium-high heat. Add the celery and sauté for 4-5 minutes or until it starts to soften. Then kick the heat up to high, add the butter and mushrooms and continue to cook for 6-8 minutes or until the mushrooms soften and caramelize. Season with the fresh sage and thyme and cook for an additional 30 seconds, then remove from the heat and allow for the veggies to cool completely. In a large bowl, whisk together the eggs, chicken stock, salt, garlic powder, onion powder, fresh parsley, and a generous pinch of black pepper. When the veggies have cooled, add them to the egg mixture along with all the butter in the sauté pan, the caramelized onions, and the torn croissants. Then stir in the pecans and the shredded gruyere.

Step 4

BAKE: Carefully dump the stuffing mixture into the prepared casserole dish, cover with foil, and bake for 30-40 minutes or until the stuffing is set. Remove the foil during the last 10-12 minutes to help brown and crisp up the croissants on top. Allow to cool for several minutes before serving.