Preheat oven to 350 degrees F (180 degrees C).
White Bread (12 3/4 cups)
and place in a mixing bowl.
Finely chop the
Fresh Rosemary (2 Tbsp)
Fresh Thyme (2 Tbsp)
. Add along with the bread in the mixing bowl.
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.
Low-Sodium Chicken Stock (2 1/2 cups)
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!