Preheat oven to 350 degrees F (180 degrees C).
Cube the White Bread (450 gram) and place in a mixing bowl.
Finely chop the Fresh Rosemary (2 tablespoon) and Fresh Thyme (2 tablespoon). Add along with the bread in the mixing bowl.
Finely chop Onion (1).
Melt 2/3 of the Unsalted Butter (1 cup) in a skillet.
Add finely chopped onions to the skillet.
Cook on a low heat for about 10 minutes, until soft and translucent.
Add the cooked onion to the bread and herbs.
Whisk the Low-Sodium Chicken Stock (2 1/2 cup) and Egg (2) until combined.
Pour stock and egg mixture over the bread, herbs and onions.
Place in an oven-proof dish and dot with remaining unsalted butter.
Cover tightly with aluminum foil and bake in the oven for 40 minutes.
Remove the aluminum foil and continue baking for a further 45 minutes.
Remove from the oven. Serve and enjoy!