1st Place, Michael Ryan, Troop 678 Scoutmaster, Boulder, Utah.
8 tablespoons butter
8 cups thinly sliced and chopped onions
1 garlic clove, crushed
6 cups French bread cut into 1-inch chunks
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chicken broth
2 cups grated Swiss cheese
2 cups half-and-half
parchment paper cut to fit bottom of 12-inch Dutch oven
Melt 4 tablespoons of butter in a cast-iron skillet over charcoal briquettes. Add onions and garlic, cover the skillet, and remove a few briquettes to lower the temperature. Simmer for 15 minutes.
Add briquettes to raise the temperature to medium and uncover skillet. Cook mixture, stirring occasionally until onions caramelize and turn brownčabout 20 minutes.
Remove onion mixture from heat and transfer into large bowl. Add bread, salt, pepper, and chicken broth. Stir well.
Cut parchment paper to fit 12-inch Dutch oven. Spray lightly with Pam-type cooking spray. Spread mixture in the Dutch oven.
Melt the remaining butter over high heat, remove, and pour over the bread-onion mixture. Sprinkle on cheese.
In a medium bowl, beat eggs slightly and add half-and-half. Pour the mixture evenly over the bread-onion-cheese mixture.
Use a spoon to lift sections of the bread-onion-cheese mixture to make sure liquid is infused throughout.
Place briquettes around the pan using the indirect-heat method. Cook 30 to 40 minutes until pudding is puffed and golden.
Remove pan from heat. Cut pudding into large pieces and serve.
Serves 8 to 10.
Copyright © 2005 by the Boy Scouts of America. All rights thereunder reserved; anything appearing in Scouting magazine or on its Web site may not be reprinted either wholly or in part without written permission. Because of freedom given authors, opinions may not reflect official concurrence.