Oo-la-la Onion Casserole
Featured Pinch Tips Video
- 3 Tbsp
- 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"
1In 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.
2Meanwhile, 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.
3In 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.
4Divide the onions evenly into your baking dishes.
5Layer 2/3 of the shredded Swiss cheese over the cooked onion.
6Pour the soup mixture over the cheese layer, and stir gently to combine.
7Cover the tops with a slice/s of french-style bread.
8Bake, uncovered, at 350* for 10-15 min, til heated through.
9Remove 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.
10Turn 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.
11NOTE: 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.