EASY FRENCH ONION SOUP CASSEROLE DELICIOUS
French
Onion Soup Casserole is the perfect combination of a classic soup and an easy
casserole recipe. This delicious French Onion Casserole is filled with
caramelized onions, crunchy baguettes, and plenty of cheese. It tastes just
like the soup, but in an easy to make weeknight dinner!
Prep Time : 10 mins
Cook
Time : 40 mins
Total
Time : 50 mins
Servings : 6
Calories : 497 KCAL
INGREDIENTS
·
1
16 ounce baguette, cut into ¼-inch slices
·
¼
cup 4 tablespoons unsalted butter
·
2
large Vidalia onions halved and cut top-to-bottom into ¼-inch-slices
·
3
large yellow onions
·
1
teaspoon kosher salt
·
½
teaspoon freshly ground black pepper
·
5
fresh thyme sprigs leaves removed
·
1
bay leaf
·
½
cup dry sherry
·
1
cups unsalted beef broth
·
2
cups unsalted chicken broth
·
8
ounces about 2 cups shredded Gruyere cheese
INSTRUCTIONS
1.
Heat
oven to 400°F and set oven rack to lower-middle position and spray a 9x13-inch
baking dish with nonstick cooking spray.
2.
Place
the baguette slices on a metal rack placed inside a baking sheet.
3. Bake
8-10 minutes or until golden brown. Remove from the oven and set aside until
ready to use.
4.
While
the bread slices toast, generously spray the inside of a large Dutch oven with
nonstick cooking spray. Slice the onions (if they haven’t already been sliced).
5.
Add
the butter, sliced onions, salt, black pepper, thyme leaves and bay leaf to the
Dutch oven.
6. Once
the baguette slices have toasted, cover the Dutch oven tightly and cook the
onions 1 hour. Remove pot from oven and stir, being sure to scrape the sides
and bottom of pot.
7. Return
the pot to the oven with the lid slightly ajar and continue cooking another 1
hour. Once again, remove the pot from the oven and
8. Stir
the onions (scraping the sides and bottom). The onions will be soft and a
little darker than golden brown. If the onions need more color, return the pot
to the oven (still with the lid slightly ajar) and cook another 30 minutes.
9. Transfer
the pot to the stovetop and turn the heat to medium-high. *Remember – the pot
is HOT! Use oven mitts when touching the handles.*
10.Remove
and discard the bay leaf from the onions.
11.Add
sherry, beef broth and chicken broth; bring to a boil, stirring constantly,
until slightly thickened, about 4-5 minutes.
12.Layer
half the toasted baguette slices in the prepared casserole dish.
13.Spoon
onion mixture evenly over the bread, and top the remaining bread slices.
14.Sprinkle
with shredded cheese and cover with foil.
15.Bake
at 400°F for 30 minutes.
16.Set
the heat to broil and remove the foil.
17.Broil
3 minutes or until cheese is bubbly. Watch closely.
18.Garnish
with additional thyme leaves, if desired.
19.Enjoy!
NOTES
1. The
baguette slices can be made up to 5 days ahead and kept in an airtight
container until ready to use.
2. The
caramelized onions can be made up to 3 days ahead and kept refrigerated, in an
airtight container, until ready to use.
NUTRITION
CALORIES: 497KCAL | CARBOHYDRATES: 48G | PROTEIN: 21G | FAT: 23G | SATURATED FAT: 12G |CHOLESTEROL: 61MG | SODIUM: 1147MG | POTASSIUM: 409MG | FIBER: 3G | SUGAR: 4G | VITAMIN A:11.9% | VITAMIN C: 8.2% | CALCIUM: 46.9% | IRON: 15%
Recipe from thecookierookie.com
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