Oo-la-la Onion Casserole

Tam D

By
@methodmaven

This simple yet elegant dish will fill your home with its tantalizing aroma! It's fantastically rich and delicious, and could easily be served as a main dish or as a side or course in a special occasion meal. It's as decadent as any upper crust restaurant -- you will not be disappointed!


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Comments:

Serves:

4-8

Prep:

40 Min

Cook:

45 Min

Method:

Bake

Ingredients

3 Tbsp
butter
3 large
sweet onions, sliced thin
2 c
shredded swiss cheese
10 oz
can cream of mushroom soup
2/3 c
whole milk or rich milk substitute
1 tsp
soy sauce
2 tsp
beef base, or good quality bouillon cubes
1/4 tsp
white pepper
8 slice
french-style bread, cut 1/2-3/4"

Directions Step-By-Step

1
In a large 3 qt. saucepan, saute' onion slices in melted butter over med-low heat, until they're golden yellow, but not browned.
Note: This step takes time -- 20-30 min. Stir the onion often. Watch carefully the last few minutes to prevent scorching.
2
Meanwhile, with food release spray, prepare 4-8 single-serving baking dishes (such as oven-safe soup bowls, ramekins, oval casserole or au gratin dishes); use four for meal-size servings, or eight dishes for appetizer and sides.
3
In a small saucepan, stir together the soup, beef base, milk, soy sauce, and pepper until warm and blended. Turn off heat and let set until onions are ready.
4
Divide the onions evenly into your baking dishes.
5
Layer 2/3 of the shredded Swiss cheese over the cooked onion.
6
Pour the soup mixture over the cheese layer, and stir gently to combine.
7
Cover the tops with a slice/s of french-style bread.
8
Bake, uncovered, at 350* for 10-15 min, til heated through.
9
Remove from oven. Push bread slices into the onion and soup mixture. Top with remaining cheese, and return to oven for an additional 10-15 min, or until lightly browned and bubbly.
10
Turn off the oven and allow the casserole to rest in the oven for 10-15 min more.
Remove from oven and serve immediately, with a light green salad, and a glass of favorite wine.
11
NOTE: 1) My family is gluten intolerant so I used slices of GF french-style bread, which worked perfectly.
2) You could bake this in a 3 qt. casserole dish, but it's not as pretty when you serve it. If you're going to use the large casserole dish I recommend breaking the bread into chunks, to make serving easier.

About this Recipe

Main Ingredient: Vegetable
Regional Style: French
Dietary Needs: Vegetarian
Other Tag: Quick & Easy