Fontina Speck and Onion Strata

Ingredients

• 3 tablespoons unsalted butter
• 1 large sweet onion, preferably Vidalia (about 1 ½ pounds), thinly sliced
• 2 garlic cloves, minced
• 2 teaspoons chopped fresh thyme
• Coarse salt and freshly ground pepper
• 10 large eggs, lightly beaten
• 3 cups whole milk
• 1 cup grated Parmigiano-Reggiano cheese
• 10 cups day-old rustic bread (from 13 ounces), sliced ¾-inch thick
• 4 ounces sliced speck or ham, coarsely chopped (1 ¼ cups)
• 2 cups shredded fontina (8 ounces)
• Vegetable oil cooking spray

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