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
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 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.
CC'S FRENCH ONION CASSEROLE
Put this together in the morning so can have a wonderfully different side dish that evening. Delicious companion with any beef, particularly steaks or roasts.
Provided by CCinSC
Categories High In...
Time 8h50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut onion in half from top to bottom, then with cut side down, slice moderately thinly.
- Melt butter in a large skillet over medium-high heat, cook onions and mushrooms, stirring constantly until tender.
- Spoon onion/mushroom mixture into lightly greased 2 quart baking dish.
- Sprinkle with 1 cup of cheese.
- Combine soup, milk and worcestershire sauce and pour over cheese.
- Top with bread slices and sprinkle with remaining cheese.
- Cover and refrigerate for 4 to 8 hours.
- Remove baking dish from refrigerator and let stand at room temperature for 30 minutes.
- Bake covered at 375º for 30 minutes.
- Uncover and bake 15 to 20 additional minutes or until thoroughly heated.
- Let stand 5 minutes before serving.
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 CASSEROLE
I have had this recipe for years and don't remember where I got it. Some times I like to replace the sliced onions with pearl onions instead.
Provided by lazyme
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook onions in butter, just until tender.
- Blend in flour, salt, and pepper.
- Add bouillon and sherry.
- Cook and stir until thickened and bubbly.
- Turn into 1 quart casserole.
- Toss croutons with 2 tablespoons melted butter and spoon on the onion mixture, evenly.
- Sprinkle with Swiss cheese and Parmesan if desired.
- Put in oven under broiler and broil for about 1 minute until the cheese melts.
- Serve immediately.
Nutrition Facts : Calories 350.6, Fat 19.1, SaturatedFat 11.8, Cholesterol 50.7, Sodium 468.5, Carbohydrate 25.5, Fiber 2.2, Sugar 5.7, Protein 6.8
FRENCH ONION CASSEROLE
Creamy and just delicious, if you love onions then this is one you have to try. Plan ahead this needs to be refrigerated for a minumum of 4 hours.
Provided by Kittencalrecipezazz
Categories Onions
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sice the onions crosswise, cut each slice in half.
- Melt the butter in a frypan, cook the onions and the mushrooms until tender.
- Spoon the mixture into a lightly greased baking dish.
- Sprinkle with 1 cup Swiss cheese.
- In a bowl, combine the soup, evaporated milk Parmesan cheese (if using) and soy sauce; pour the mixture over the cheese.
- Top with the bread cubes, and the remaining 1 cup Swiss cheese.
- Sprinkle with parsley (if using).
- Cover, and refrigerate for 4-8 hours.
- Let stand at room temperature for 30 minutes before baking.
- Bake, covered in a 350 degree oven for 30 minutes.
- Uncover, bake for an additional 15-20 minutes.
- Let stand for 5 minutes before serving.
Nutrition Facts : Calories 724.6, Fat 36.7, SaturatedFat 20.2, Cholesterol 90.5, Sodium 1470.9, Carbohydrate 70.8, Fiber 4.3, Sugar 6.1, Protein 28.6
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FRENCH ONION SOUP CASSEROLE RECIPE - SOUTHERN LIVING
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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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