Oo-la-la Onion Casserole
- 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"
How to Make Oo-la-la Onion Casserole
- 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.