Goddess on the GoBarbara EsattoSeptember 13, 2020French Onion Soup, French Onion Soup Casserole, Soupe a L'Oignon, Casseroles, Fall Meal, Winter Meal, Comfort Food, Goddess on the GoComment

French Onion Soup Casserole`

Goddess on the GoBarbara EsattoSeptember 13, 2020French Onion Soup, French Onion Soup Casserole, Soupe a L'Oignon, Casseroles, Fall Meal, Winter Meal, Comfort Food, Goddess on the GoComment

French Onion Soup

Casserole

This recipe transforms rich hearty French Onion Soup into a flavorful and filling casserole perfect for those nights when there is a chill in the air. It is amazing that these few inexpensive ingredients, join in a matrimony of flavors that have the most scrumptious taste that will please even the most persnickety gastronome.

This Goddess on the Go recipe is so easy to make - a bit of slicing to your favorite music and then your job is simply to have patience to allow the sweet onions turn a gorgeous caramel color. This is an easy recipe but just don’t rush the caramelization along, a heat that is a bit too high enrages the poor onions and they blacken leaving you with dismal results for the burned taste will overtake all the flavors.

The aroma as it is cooking is irresistible - it will have everyone giddy with anticipation until the rich French Onion Soup casserole dripping the golden glow of melted cheese is served. While Gruyere is traditional, many people prefer the taste of Swiss cheese and you will have equally good results.

Happy Cooking!

And Remember

Always Stay in Touch with Your Inner Goddess!

Make sure to gather all your ingredients first.

French Onion Soup Casserole Ingredients

8 tablespoon Butter divided

5 large Sweet Onions

1 tablespoon Granulated Sugar

¼ teaspoon Black Pepper

1 Large Baguette cut in thin slices

1/3 cup All Purpose Flour

4 cups Unsalted Beef Stock

½ cup Burgundy

2 tablespoons Worcestershire Sauce

1 tablespoon plus 1 teaspoon Better than Bouillon

¼ teaspoon ground Black Pepper

2 Bay Leaves

1-pound Swiss or Gruyere Cheese shredded

4 sprigs Fresh Parsley chopped for garnish

French Onion Soup Casserole Instructions

Melt 6 tablespoons of butter on low heat in a Dutch Oven or heavy pot.

Add sliced onions and 1 tablespoon of sugar, with the heat on low medium. Stir gently with a plastic or wooden spoon.

Stir onions gently and frequently and cook until they are a golden brown. This should take nearly an hour.

Preheat oven to 350 degrees.

While onions are cooking, Place thin slices of baguette on a baking sheet about 7 minutes, just until they are slightly crispy. Remove from oven and set aside.

When onions are caramel colored, turn heat to low and add flour and toss thoroughly.

Stir in burgundy and gently scrape any drippings from bottom of the pan.

Stir in Worcestershire Sauce, Better than Bouillon, pepper and bay leaves.

Simmer on medium low until soup thickens Cook for about 15 minutes.

Turn off heat and remove bay leaves.

Butter a 9 x 13 baking dish with the remaining 2 tablespoons of butter.

Layer half of the toasted baguette slices. Spoon half the French Onion Soup over this.

Layer on the remaining baguette slices. Top with remaining French Onion Soup.

Sprinkle the grated Gruyere or swiss Cheese and cover with foil.

Bake for 23- 30 minutes until sides are bubbling. Remove foil.

Turn oven onto broiler mode and brown for 2 – 3 minutes without leaving the oven. Some ovens broil much more quickly than others.

Remove from oven and let cool a few minutes. Sprinkle with chopped parsley and serve alone or with a salad.