Food & Cooking Recipes Breakfast & Brunch Recipes Fontina, Speck, and Onion Strata 4.0 (40) 2 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 14, 2019 Rate PRINT Share Close Photo: Bryan Gardner Servings: 8 Ingredients 3 tablespoons unsalted butter 1 large sweet onion, preferably Vidalia (about 1 ½ pounds), thinly sliced 2 garlic cloves, minced 2 teaspoons chopped fresh thyme Coarse salt and freshly ground pepper 10 large eggs, lightly beaten 3 cups whole milk 1 cup grated Parmigiano-Reggiano cheese 10 cups day-old rustic bread (from 13 ounces), sliced ¾-inch thick 4 ounces sliced speck or ham, coarsely chopped (1 ¼ cups) 2 cups shredded fontina (8 ounces) Vegetable oil cooking spray Directions Heat butter in a large high-sided skillet over high heat. Add onion, garlic, thyme; season with salt and pepper. Cook until lightly caramelized, 10 to 12 minutes (adjust heat if browning too quickly). Transfer onion mixture to a plate, and let cool. Meanwhile, whisk together eggs, milk, Parmigiano-Reggiano, and 1 teaspoon salt in a bowl. Shingle bread slices in a 10-by-14-inch oval baking dish layering with cooked onion mixture, speck, and fontina cheese. Pour over egg mixture, pressing bread gently into liquid. Refrigerate, covered, for at least 2 hours. Preheat oven to 325 degrees. Coat a large piece of parchment with cooking spray. Cover strata with parchment, then with foil. Bake for 1 hour. Uncover and raise oven temperature to 375 degrees. Bake until top is golden brown and crusty, 20 minutes more. Let rest for 15 minutes. Serve warm. Rate It PRINT