Let me tell ya’ll about this here casserole. It’s not just any old ‘veggies in a dish with cheese’, anybody can do that. This one’s a game changer.
I love a good bowl of French Onion Soup, especially one topped with a sprinkling of croutons and melted Swiss cheese. But I’ve got a lot on my plate most day, so basically … ain’t nobody got time for that, at least not often.
<Enter this heaven-sent side dish>
For real though, like the name implies, this tastes just like the iconic soup, but it’s so much easier to make.
Serve this at your Thanksgiving dinner this year, for a fun new side dish that’s sure to be gobbled up.
French Onion Soup Casserole
4 medium onions, sliced
3 tbsp butter
2 tbsp flour
salt, to taste
1 dash pepper
3⁄4 cup beef broth
1⁄4 cup sherry
1 1⁄2 cups croutons, plain
2 tbsp butter, melted
1⁄2-1 cup shredded Swiss cheese
3 tbsp grated Parmesan cheese, grated
- In a large skillet melt the butter over medium low heat. Add the onions and cook until they’re beginning to caramelize, stirring often, about 6-8 minutes.
2. Stir in the flour, salt, and pepper until the onions are evenly coated.
3. Whisk in the broth and sherry.
4. Continue to stir, cooking until thickened and bubbly.
5. Turn the onions out into a 1 quart casserole dish.
6. Toss the croutons with 2 tablespoons of melted butter and spoon them out evenly overtop of the onion mixture.
7. Sprinkle the Swiss and Parmesan cheeses evenly overtop.
8. Put the casserole in the oven under the broiler and broil for about 1 minute, or until the cheese melts and just begins to brown.
9. Serve immediately.