All the cozy, caramelized flavors of French onion soup — transformed into a hearty, bubbling casserole! This dish layers sweet onions, rich broth, melted cheese, and crispy bread for the ultimate comfort food that tastes like a warm hug from France.
Ingredients:
- 4 large yellow onions, thinly sliced
- 4 tbsp unsalted butter
- 1 tbsp olive oil
- 2 tsp sugar (to help caramelize)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 4 cups beef broth (or vegetable for a lighter version)
- 1 tbsp Worcestershire sauce
- 1 tsp fresh thyme (or 1/2 tsp dried)
- 1 baguette, sliced and lightly toasted
- 2 cups shredded Gruyère cheese (or Swiss or provolone)
Instructions:
- Caramelize the onions:
In a large skillet or Dutch oven, melt butter with olive oil over medium heat.
Add onions, sugar, salt, and pepper. Cook slowly, stirring often, for 25–30 minutes until deeply golden and caramelized. - Add garlic and deglaze:
Stir in garlic and cook for 1 minute.
Add wine (if using) to deglaze the pan, scraping up brown bits. Let simmer for 2–3 minutes. - Add broth and seasoning:
Stir in beef broth, Worcestershire sauce, and thyme. Simmer for about 10 minutes to let the flavors blend. - Assemble the casserole:
Preheat oven to 375°F (190°C).
In a greased 9×13-inch baking dish, spread half of the caramelized onion mixture.
Add a layer of toasted baguette slices, then sprinkle half the cheese.
Repeat layers — onions, bread, and remaining cheese on top. - Bake:
Cover with foil and bake for 20 minutes, then uncover and bake another 10–15 minutes, until the cheese is bubbly and golden brown. - Serve:
Let rest a few minutes before serving — the aroma alone will make everyone gather around the table!
Tips:
- Use day-old bread so it holds up better in the broth.
- Add roasted mushrooms or shredded beef for a heartier twist.
- A sprinkle of fresh parsley on top gives a perfect finishing touch. 🌿
