Oo-la-la Onion Casserole
3 largesweet onions, sliced thin
2 cshredded swiss cheese
10 ozcan cream of mushroom soup
2/3 cwhole milk or rich milk substitute
1 tspsoy sauce
2 tspbeef base, or good quality bouillon cubes
1/4 tspwhite pepper
8 slicefrench-style bread, cut 1/2-3/4"
How to Make Oo-la-la Onion Casserole
- 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.
- 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.
- 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.
- Divide the onions evenly into your baking dishes.
- Layer 2/3 of the shredded Swiss cheese over the cooked onion.
- Pour the soup mixture over the cheese layer, and stir gently to combine.
- Cover the tops with a slice/s of french-style bread.
- Bake, uncovered, at 350* for 10-15 min, til heated through.
- 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.
- 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.
- 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.