Breakfast Strata Lorraine

• 2 tablespoons olive oil
• 1 yellow onion, sliced
• kosher salt, to taste
• 1 teaspoon kosher salt
• fresh ground black pepper, to taste
• 1 lb fresh spinach leaves
• 1 1/2 lbs French baguettes, crust removed, cut into 1-inch squares and toasted until dry (about 9 cups)
• 8 ounces ham, diced
• 6 ounces gruyere cheese, grated
• 10 eggs
• 2 1/2 cups half-and-half

1. In large saute pan over medium heat, warm 1 tablespoons oil. Add onion; season with salt and pepper. Cook, stirring occasionally, until caramelizes, about 15 minutes. Transfer to bowl.
2. In same pan over medium heat, warm 1/2 tablespoons of oil. Add half of spinach; season with salt and pepper. Cook, stirring, until wilted, 2-3 minutes. Transfer to colander. Repeat with 1/2 tablespoons of oil and remaining spinach. Press out excess moisture.
3. In large bowl, toss together bread cubes, onion, spinach, ham and cheese. Transfer to buttered 4 quart baking dish.
4. In bowl, beat together eggs, half-and-half, 1 teaspoons salt, and pepper. Pour over bread mixture. Cover with plastic wrap; refrigerate 2-16 hours.
5. Preheat oven to 350 degrees. Remove plastic wrap from strata; cover with lid or foil. Bake 20 minutes. Uncover; bake until top is browned and strata is cooked through, 40-50 minutes more.

olive oil, yellow onion, kosher salt, kosher salt, fresh ground black pepper, fresh spinach leaves, crust, ham, gruyere cheese, eggs

Taken from www.food.com/recipe/breakfast-strata-lorraine-514569 (may not work)