Hey there, friends! Today, I’m excited to share a fantastic recipe that’s sure to warm your heart and delight your taste buds: the French Onion Soup Casserole. Imagine the rich, savory flavors of classic French Onion Soup, but transformed into a comforting, easy-to-make casserole. It’s the perfect dish for those cool evenings or when you want to impress your guests with minimal effort in the kitchen. This modern twist on a traditional favorite is like a warm hug in every bite!
To perfectly pair with this casserole, consider a fresh, light side like a simple arugula salad dressed in a lemony vinaigrette, or perhaps some lightly steamed green beans with a hint of lemon. These sides will balance out the richness of the casserole. And of course, don’t forget the crunchy garlic bread – it’s essential for mopping up all that delicious cheesy and oniony goodness.
Servings: 6 to 8
Ingredients:
3 tablespoons unsalted butter
3 large sweet onions, thinly sliced
2 cloves garlic, minced
Salt and pepper to taste
1 teaspoon thyme (fresh or dried)
2 tablespoons all-purpose flour
1/2 cup dry white wine
2 cups beef broth
1 cup chicken broth
6 slices day-old French bread or baguette, toasted
1 1/2 cups grated Gruyère cheese
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped (for garnish)
Cooking spray
Directions:
Preheat the oven to 400°F (200°C). Spray a 9×13 inch baking dish with cooking spray.
Melt butter in a large pan over medium heat. Add onions and cook until soft, sweet, and golden brown (about 15 minutes). Add garlic, salt, pepper, and thyme; cook for 1 more minute.
Sprinkle flour over the onions, cook for a couple of minutes, then pour in the wine. Let it simmer until the liquid reduces slightly. Add both broths and bring to a simmer for 10 minutes.
Pour half the onion mixture into the baking dish. Layer half the toasted bread slices, then sprinkle with half of the Gruyère and Parmesan. Repeat with the remaining ingredients.
Bake uncovered for 20-25 minutes, or until the cheese is bubbly and browned at the edges.
Let it rest for a few minutes, then garnish with fresh parsley before serving.