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French Onion Casserole Recipe

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This recipe for French Onion Casserole, by , is from The Big Book of Things We Love to Eat, 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!

Lisa Breon


1/4 c butter
5 medium vidalia onions sliced thin
2 tsp kosher salt
1/2 tsp black pepper
3 thyme sprigs
2 flat leaf parsley sprigs
2 bay leaves
1 16 oz baguette thinly sliced
1/3 c all purpose flour
3 c beef broth
1/2 c sherry
8 oz Gruyere cheese shredded (about 2 cups)
1 tsp fresh thyme leaves

Melt butter in dutch oven over medium low heat. Add onions, salt and pepper, thyme, parsley and bay leaves.
Cook stirring often until onions are golden brown. About 1 hour. Meanwhile preheat oven to 350. Arrange baguette slices in a single layer on baking sheet. Bake until lightly toasted about 12 minutes. Set aside.
Remove and discard thyme, parsley and bay leaves from onion mixture. Add flour and cook stirring constantly about 2 minutes. Add broth and sherry bring to a boil over high. Boil stirring constantly until slightly thickened 2-3 minutes. Layer half of the toasted baguette slices in a 9" x 13" baking dish. Spoon onion mixture evenly over bread. Top with remaining baguette slices. Sprinkle with cheese and cover with aluminum foil. Bake for 30 minutes. Increase heat to broil. Remove foil and broil until cheese is bubbily about 3 minutes. Sprinkle with thyme leaves.




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