1bunchSwiss chard,about 1 pound, stems removed and leaves choppe into bite-sized pieces
900gramsbaguette,cut into 1 inch cubes
2cupscheese,shredded (white cheddar, harvarti, gouda - go for a white melting cheese)
1/4teaspoonground black pepper
1 1/2cupsvegetable broth
Heat the olive oil in a large skillet over medium-low heat. Add the onions, salt and pepper. Saute until caramelized, stirring occasionally at first and more frequently as onions begin to brown.
In the meantime, preheat oven to 375 degrees and bring a large pot of water to a boil and cook the Swiss chard for 5-10 minutes. Once cooked, drain, cool completely, then squeeze out the excess water. Set aside.
Place the bread cubes in large bowl. Sprinkle over the onions, Swiss chard, and cheese. Set aside.
In a bowl, whisk together the eggs and the vegetable stock. Pour over the bread and toss well to coat. Toss until the liquid has been absorbed into the bread.
Transfer to large baking dish which has been lightly greased with butter.
Bake covered for 30 minutes.
Remove cover, spray top with cooking spray, and bake 15-20 minutes more until stuffing is golden brown.