Description
Dive into the comforting embrace of our French Onion Soup Casserole, a delightful twist on the traditional soup. This dish layers rich, caramelized Vidalia onions with crispy baguette slices and a generous topping of melted Gruyère cheese, creating a symphony of flavors and textures. Each bite offers the perfect blend of savory broth-soaked bread and sweet, tender onions, crowned with a bubbly, golden crust of cheese.
Ingredients
1/4 cup unsalted butter
5 medium Vidalia onions, thinly sliced (about 3 lb.)
2 tsp. kosher salt
1/2 tsp. black pepper
3 thyme sprigs
2 flat-leaf parsley sprigs
2 bay leaves
1 (16-oz.) baguette, thinly sliced
1/3 cup all-purpose flour
3 cups reduced-sodium beef broth
1/2 cup sherry
8 oz. Gruyère cheese, shredded (about 2 cups)
1 tsp. fresh thyme leaves
Instructions
Cook onions:
Melt butter in a Dutch oven over medium-low; add onions, salt, pepper, thyme, and parsley sprigs, and bay leaves; cook, stirring often, until onions are golden brown, about 1 hour.
Toast baguette slices:
Meanwhile, preheat oven to 350°F. Arrange baguette slices in a single layer on a baking sheet. Bake until lightly toasted, about 12 minutes. Set aside.
Make sauce:
Remove and discard thyme and parsley sprigs and bay leaves from onion mixture. Add flour, and cook, stirring constantly, 2 minutes. Add broth and sherry; bring to a boil over high. Boil, stirring constantly, until slightly thickened, 2 to 3 minutes.
Assemble casserole:
Layer half of the toasted baguette slices in a 13- x 9-inch baking dish. Spoon onion mixture evenly over bread. Top evenly with remaining baguette slices. Sprinkle with cheese; cover with aluminum foil.
Bake casserole:
Bake in preheated oven 30 minutes. Increase heat to broil. Remove foil; broil until cheese is bubbly, about 3 minutes. Sprinkle with fresh thyme leaves.
- Prep Time: 1 hour 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 450