INGREDIENTS
3 tbsp
butter
1 1/2 lb
onion
2
garlic cloves
2 tsp
thyme
1 serving
coarse salt and pepper
10 larges
eggs
3 cups
milk
1 cup
parmigiano-reggiano cheese
10 cups
day-old rustic bread
1 1/4 cups
speck
8 oz
fontina
1 serving
vegetable oil cooking spray