French Onion Soup Casserole

Recipe Introduction

Craving Comfort?

Ever get that craving for something warm and comforting? Honestly, I do. This french onion soup casserole recipe is just the ticket. It is a dish that's like a big, warm hug!

A Classic, Casserole Style

French onion soup has roots in ancient times. It became the "people's food" in 18th-century France. This casserole recipe takes that classic taste.

It turns it into an easy to make dish. The difficulty level is medium. It takes about 70 minutes to make.

This recipe will feed six to eight hungry folks.

All the Goodness!

This is comfort food casserole at its finest. It is packed with flavors that everyone will love. Also, caramelized onions offer antioxidants.

Perfect for a winter night and a potluck. It is super special because of the rich beef broth.

Time to Gather the Goods!

For this amazing french onion soup bake , you'll need:

• Butter and olive oil to soften the caramelized onions .
• Loads of yellow onions for a sweet, savory base.
• Good quality beef broth for depth.
• Red wine for complexity (optional, but highly recommended).
• Baguette slices, because, bread.
• And a generous amount of gruyere cheese , the king of melting cheeses!

Ingredients & Equipment

Okay, so you wanna make this epic french onion soup casserole ? Let's gather our troops. No fancy chef skills needed. I swear!

Main Ingredients: It's All About That Base (and Cheese!)

First off, the onions! You'll need 3 big yellow onions. Aim for about 3 lbs (1.3kg) . Thinly slice them, that's key. We are gonna make some amazing caramelized onions .

Grab 3 tablespoons (45g) of unsalted butter. Also get 2 tablespoons (30ml) of olive oil. A lil’ sugar: 1 teaspoon (5g) .

Salt ( ½ teaspoon/3g ) and pepper ( ¼ teaspoon/1g ) too. Don’t forget 2 cloves garlic . Mince that up.

Next, the broth. Get 6 cups (1.4L) of beef broth. high-quality broth makes all the difference. Trust me on this one.

Pour in 1 cup (240ml) of dry red wine. I usually go for a cheap Burgundy. I am not bougie! Don't skip the wine.

It adds so much.

To thicken it all up, use 2 tablespoons (15g) of all-purpose flour. A dash of Worcestershire sauce: 1 tablespoon (15ml) .

Season with 1 teaspoon (2g) of dried thyme and a bay leaf.

Now for the best part: the cheese! Get 4 ounces (115g) of Gruyère cheese. Shred it. Oh my gosh, that nutty flavor.

You will get about 1 cup shredded. Also, 2 ounces (60g) of Parmesan cheese. Grated, not the powdery stuff, okay? This is crucial for that perfect crust on your french onion soup bake .

Last but not least, 1 baguette. Cut into 1 inch slices. About 12 slices should do it.

Seasoning Notes: Spice Up Your Life

Don't be shy with the thyme. It really brings out the french onion soup casserole's flavor. A splash of Worcestershire adds umami.

This is my secret ingredient. You can sub dried Italian seasoning for thyme. Use ½ teaspoon if you have it.

Equipment Needed: Keep it Simple

All you really need is a large Dutch oven. Alternatively, use a heavy bottomed pot and a 9x13 inch baking dish.

You also need a cutting board and a knife. And a cheese grater. Pretty basic, right?

If you don't have a Dutch oven, a large pot will do. Just make sure it's oven safe for your easy casserole .

Making onion soup casserole with bread is easier than you think! This comfort food casserole is perfect for those winter casserole recipes .

French Onion Soup Casserole: Your New Go-To Comfort Food Casserole

Fancy a French Onion Soup Bake ? Ditch the individual bowls. Transform that classic soup into a show stopping french onion soup casserole ! It's the perfect winter casserole recipes .

Honestly, I was skeptical at first. But, oh my gosh, one bite and I was hooked!

Prep Like a Pro

• Mise en place is essential. Slice three large yellow onions super thin. Measure out your spices and broth. Shred the Gruyere cheese , trust me, it makes all the difference.
• Time saving tip: Chop your onions the day before. Store them in the fridge. This will save you precious minutes.
• Safety first. Watch those fingers when slicing. A sharp knife is a safe knife.

From Soup to Casserole: step-by-step

1. Caramelize the onions. Melt 3 tablespoons of butter and 2 tablespoons of olive oil in a large pot. Add onions, 1 teaspoon sugar , 0.5 teaspoon salt , and 0.25 teaspoon pepper . Cook on medium low for 25- 30 minutes . Stir often until they are golden and sweet. Add two minced garlic cloves last minute.
2. Build the broth. Sprinkle 2 tablespoons of flour over the onions. Cook for 1 minute . Whisk in 6 cups of beef broth and 1 cup of red wine . Add 1 tablespoon Worcestershire sauce , 1 teaspoon of thyme , and one bay leaf. Simmer for 15 minutes .
3. Casserole time! Preheat your oven to 375° F ( 190° C) . Pour the soup into a 9x13 inch baking dish .
4. Bread it up! Arrange about twelve 1 inch baguette slices over the soup. Overlap them a little. This will create an onion soup casserole with bread .
5. Cheese, please! Top with 4 ounces of shredded Gruyère cheese and 2 ounces of grated Parmesan cheese .
6. Bake it. Bake for 25- 30 minutes . The cheese should be melted and bubbly. Golden brown is what you are looking for.
7. Rest and garnish. Let it cool for a few minutes. Garnish with fresh parsley before serving.

Pro Tips for a Perfect Casserole

• Deep caramelization is key . Don't rush the onions. Slow and low heat brings out the sweetness. Think deeply caramelized onions .
• Avoid soggy bread. Toast the baguette slices lightly before assembling. They will hold their shape better.
• make-ahead option: Prepare the soup a day in advance. Store it in the fridge. Assemble and bake the day of. This makes it an easy casserole !

Seriously, this french onion soup casserole is a game changer. It is the perfect combination of rich, savory, and comforting. Get ready for rave reviews!

Recipe Notes for the Ultimate French Onion Soup Casserole

Okay, so you're ready to dive into making this French onion soup casserole , right? Amazing! But before you get started, let's chat about some helpful tips and tricks.

These are just little things I've picked up along the way that can really elevate your comfort food casserole . Seriously, trust me on this.

Plating Like a Pro

How you plate this french onion soup bake matters! Honestly, even though it's a casserole recipe , you can make it look fancy .

When this easy casserole comes out bubbly and golden, let it rest for about 5 minutes. Sprinkle fresh parsley on top.

Serve it right from the baking dish or portion it out into bowls. I've even seen people use ramekins for individual servings!

How to Stash It

Got leftovers of this amazing French onion soup casserole ? No worries!

• Fridge Life: Pop it in the fridge. It's good for about 3-4 days. Make sure it's in an airtight container.
• Freezing? Maybe: Freezing isn't ideal because the bread can get a little soggy. But if you must, wrap it tightly in plastic wrap then foil. Thaw overnight in the fridge before reheating.
• Reheating: Reheat in the oven at 350° F ( 175° C) until heated through. You can also use the microwave, but it might not be as crispy.

Tweaking It Your Way

Want to mix things up with this onion soup casserole with bread ? Absolutely!

• gluten-free: Use gluten-free bread and flour. It will still be a delicious winter casserole recipe !
• Seasonal Swaps: In the fall, add a pinch of nutmeg. In the summer, maybe some grilled zucchini on the side. Get creative!

The Good Stuff Inside

Let's talk nutrition. Each serving of this French onion soup casserole has about 450-550 calories. It's packed with protein, thanks to the gruyere cheese and beef broth .

Plus, caramelized onions have antioxidants! It's comfort food casserole that's not just good for the soul, but has some good stuff too.

So there you have it! My little notes and tips for making this French onion soup casserole a total success.

Don't be afraid to experiment, have fun, and most importantly, enjoy every bite!

Frequently Asked Questions

Caramelizing onions takes ages! Is there a quicker way to make this french onion soup casserole?

Right, caramelizing onions can feel like watching paint dry! While there's no magic shortcut for true caramelization, you can speed things up slightly by adding a pinch of baking soda to the onions. It raises the pH, encouraging browning. Just be careful not to add too much, or they'll taste soapy!

Also, don't overcrowd the pan; caramelize in batches if needed.

Can I make this French onion soup casserole ahead of time? I'm planning a dinner party and want to get ahead.

Absolutely, prepping in advance is a brilliant idea! You can assemble the entire casserole up to the point of baking, then cover it tightly and store it in the fridge for up to 24 hours. When you're ready to bake, add about 10-15 minutes to the baking time, as it will be starting from cold.

You can also just caramelize the onions and make the broth a day in advance and combine when ready to bake!

I don't have Gruyère cheese. What else can I use in my french onion soup casserole?

No Gruyère, no worries! It's like running out of tea when the vicar's coming round. Good substitutes include Swiss cheese or even provolone, as they have a similar nutty, melty quality. You could also use a combination of mozzarella and Parmesan for a slightly different, but still delicious, flavor profile.

Experiment a little!

How do I store leftovers of this french onion soup casserole, and how long will they last?

Leftovers are ace! To store any leftover casserole, let it cool completely, then cover it tightly with foil or plastic wrap and refrigerate it. It will keep for up to 3-4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions.

Be aware that the bread topping may lose some of its crispness upon reheating.

Can I make a vegetarian version of this French onion soup casserole?

Yes, you can absolutely make a vegetarian version! Swap the beef broth for a high-quality vegetable broth. For extra depth of flavor, consider using mushroom broth or adding a splash of soy sauce or tamari. You can also add some sauteed mushrooms to the onions to amp up the umami.

It might not be traditional, but it'll be bloomin' delicious!