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French Onion Soup Casserole Recipe

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French Onion Soup Casserole image

 

This recipe for French Onion Soup Casserole, by , is from Regi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Southern Living

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup unsalted butter
5 medium Vidalia onions, thinly sliced (about 3 lb.)
2 teaspoons kosher salt
1/2 teaspoon black pepper
3 thyme sprigs
2 flat-leaf parsley sprigs
2 bay leaves
1 (16-oz.) baguette, thinly sliced
1/3 cup all-purpose flour
3 cups reduced-sodium beef broth
1/2 cup sherry
8 ounces Gruyère cheese, shredded (about 2 cups)
1 teaspoon fresh thyme leaves

Directions:
Directions:
Step 1

Melt butter in a Dutch oven over medium-low; add onions, salt, pepper, thyme and parsley sprigs, and bay leaves; cook, stirring often, until onions are golden brown, about 1 hour.

Step 2

Meanwhile, preheat oven to 350°F. Arrange baguette slices in a single layer on a baking sheet. Bake in preheated oven until lightly toasted, 12 minutes. Set aside.

Step 3

Remove and discard thyme and parsley sprigs and bay leaves from onion mixture. Add flour, and cook, stirring constantly, 2 minutes. Add broth and sherry; bring to a boil over high. Boil, stirring constantly, until slightly thickened, 2 to 3 minutes.

Step 4

Layer half of the toasted baguette slices in a 13- x 9-inch baking dish. Spoon onion mixture evenly over bread. Top evenly with remaining baguette slices. Sprinkle with cheese; cover with aluminum foil. Bake in preheated oven 30 minutes. Increase heat to broil. Remove foil; broil until cheese is bubbly, about 3 minutes. Sprinkle with thyme leaves.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
1 hour 50 minutes

 

 

 

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