FRENCH ONION SOUP CASSEROLE
This tasty casserole has all the flavors of French onion soup in the form of a comforting, scoopable side dish. Serve it alongside a roast for a special dinner, or with eggs at brunch. No matter what time of day you eat it, this crowd-pleaser is easy enough to become a standard in your meal planning.
Provided by Erin Jeanne McDowell
Categories side-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a large pot, melt 2 tablespoons of the butter over medium heat. Add the oil and onions and toss well to coat the onions. Season with salt and pepper, add the bay leaf, and continue to cook, stirring occasionally, until the onions soften, 5 to 7 minutes.
- Reduce the heat to medium low and continue to cook, uncovered, stirring occasionally, until the onions begin to caramelize, 25 to 30 minutes longer.
- While the onions cook, make the bechamel sauce: Melt 2 tablespoons of the remaining butter in a small saucepan over medium heat. Add the flour and whisk to combine. Whisk in the milk and bring to a simmer, whisking. When the sauce thickens, stir in the Parmesan and nutmeg. Season with salt and pepper. Set aside.
- Preheat the oven to 400 degrees F. Grease a 9-by-13-inch baking dish with the remaining 1 tablespoon butter.
- When the onions begin to caramelize, stir in the balsamic and Worcestershire and cook for 1 to 2 minutes more. Add the broth and thyme and bring to a simmer over medium heat. Remove and discard the bay leaf.
- Transfer the onion mixture to the prepared dish. Arrange the baguette slices on top, then spoon a little bechamel sauce over each piece of bread. Top with the mozzarella. Bake until the cheese is melted and begins to brown and the filling is bubbling, 35 to 40 minutes.
- Let cool for 5 to 10 minutes. Sprinkle with chives and serve.
FRENCH ONION CASSEROLE
Fans of French onion soup will gobble up this comforting casserole. The 30-minute side dish would be a nice accompaniment to beef entrees.-Margaret McClatchey, Loveland, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large cast-iron or other ovenproof skillet, saute onions in 3 tablespoons butter until tender. Stir in flour and pepper until blended; gradually add broth and sherry. Bring to a boil; cook and stir until thickened, about 2 minutes., In a microwave, melt remaining butter. Add croutons; toss to coat. Spoon over onion mixture. Sprinkle with cheeses. , Broil 3-4 in. from the heat until cheese is melted, 1-2 minutes.
Nutrition Facts : Calories 205 calories, Fat 11g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 279mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 3g fiber), Protein 6g protein.
FRENCH ONION SOUP CASSEROLE
I love this casserole at Thanksgiving!
Provided by Ursula
Categories Side Dish Casseroles
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Heat 3 tablespoons of butter in a pot over medium-high heat. Cook onions in the hot butter until tender, 5 to 7 minutes. Blend in flour and pepper. Add broth and sherry; cook and stir until thickened and bubbly. Pour into a 1-quart casserole dish.
- Melt remaining 2 tablespoons butter and toss with croutons. Spoon over onion mixture. Sprinkle with Swiss and Parmesan cheeses.
- Place under the preheated broiler just until cheeses melt, about 5 minutes. Serve immediately.
Nutrition Facts : Calories 254.2 calories, Carbohydrate 17.2 g, Cholesterol 46.3 mg, Fat 16.6 g, Fiber 1.7 g, Protein 8.9 g, SaturatedFat 10.3 g, Sodium 359.3 mg, Sugar 3.5 g
FRENCH ONION SOUP CASSEROLE
This rich, soup-inspired casserole makes a cheesy, ultra-comforting side dish (our tasters said it would make a great addition to a holiday spread) without the fussiness of a soup course. Make the onions ahead to save time.
Provided by Food Network Kitchen
Categories main-dish
Time 2h5m
Yield about 6 servings
Number Of Ingredients 12
Steps:
- Melt the butter and oil in a large Dutch oven or pot over medium heat. Add half the onions and celery, 1/2 teaspoon salt and a few grinds of pepper. Top with the remaining onions and celery, 1/2 teaspoon salt, a few grinds of pepper, the bay leaves and the thyme sprigs. Cook, uncovered and stirring occasionally, until all the liquid evaporates and the onions are very soft and golden brown, 45 minutes to 1 hour. (If the onions are soft but could be more golden, increase the heat slightly for a few minutes toward the end of cooking.)
- Add the flour, and stir until completely absorbed, about 1 minute. Add the broth and wine, and simmer until almost completely evaporated, about 2 minutes. Remove from the heat, and let cool for a few minutes. Remove the bay leaves and thyme stems. (The onions can be made, cooled and refrigerated up to 2 days ahead.)
- Meanwhile, preheat the oven to 350 degrees F. Bake the baguette slices on a baking sheet until they're slightly toasted but not golden, 2 to 3 minutes per side. Let cool.
- Shingle and slightly overlap half the bread slices in a 3-quart flameproof baking dish. Top with the onion mixture in 1 layer. Shingle, overlapping, with the remaining bread. Sprinkle the Gruyere over the top. Cover with foil, and bake until the onion mixture is hot and the cheese is melted, about 40 minutes. Remove the foil, switch the oven from bake to broil and broil until the top is golden in spots. Sprinkle the thyme leaves over the top. Serve hot.
FRENCH ONION CASSEROLE
This is so easy to make and tastes great. My family just loves it and yours will, too! It includes ground beef, rice, celery, green onions and green peppers, all combined and baked in a creamy soup-based sauce.
Provided by Hallie Guilfoyle
Categories Main Dish Recipes Casserole Recipes Rice
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a 2 quart casserole dish, combine the ground beef, rice, French onion soup, cream of mushroom soup, celery, green onions and green bell pepper. Mix all together well.
- Cover and bake at 350 degrees F (175 degrees C) for 1 hour.
Nutrition Facts : Calories 342.2 calories, Carbohydrate 33.8 g, Cholesterol 53.6 mg, Fat 13.6 g, Fiber 1.4 g, Protein 20 g, SaturatedFat 4.7 g, Sodium 804 mg, Sugar 3.4 g
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- 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.
- Meanwhile, preheat oven to 350°F. Arrange baguette slices in a single layer on a baking sheet. Bake in preheated oven until lightly toasted, 12 minutes. Set aside.
- 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.
- 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 in preheated oven 30 minutes. Increase heat to broil. Remove foil; broil until cheese is bubbly, about 3 minutes. Sprinkle with thyme leaves.
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