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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

French Onion Casserole Recipe

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This recipe for French Onion Casserole is from Lora's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c unsalted butter
5 med Vidalia onions thinly sliced (about 3 lbs.)
2 t kosher salt
1/2 t pepper
3 thyme sprigs
2 flat-leaf parsley sprigs
2 bay leaves
1 16-oz baguette, thinly sliced
1/3 c flour
3 c reduced sodium beef broth
1/2 c sherry
8 oz Gruyere cheese, shredded (about 2 c)
1 t fresh thyme leaves
Directions:
Directions:
Melt butter in Dutch oven over med-lo; add onions, salt, pepper, thyme and parsley sprigs and bay leaves. Cook, stirring often, until onions are golden brown, about 1 hour.

Preheat oven to 350. Arrange Bread slices in a single layer on a baking sheet. Bake in oven till lightly toasted, 12 min., and set aside.

Remove onions from heat and discard thyme, parsley and bay leaves. Add flour and cook, stirring constantly, 2 min. Add broth and sherry, bring to a boil over hi, stirring constantly, til slightly thickened, about 3 min.

Layer half of the toasted baguette slices in a 13x9 baking dish. Spoon onion mixture evenly over bread. Top with remaining bread. Sprinkle with cheese; cover with alum. foil. Bake 30 min. Increase heat to broil until cheese is bubbly, about 3 min. Sprinkle with thyme leaves.

 

 

 

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