A twist on a classic dish.
Yep, you heard right. French onion soup casserole. Because if you really love a food, why limit yourself to only enjoying it in one form? This french onion soup casserole has everything you love about the cheesy, savory soup, baked into a warm, breaded casserole. Mouthwatering, right?
Wondering how to make French onion soup casserole? Skeptical of how we turned soup into a casserole in the first place? Sure, sounds a little paradoxical. But trust us, just about anything can become a casserole, and this recipe is actually super easy and totally simple. This casserole is a warm, savory vegetarian dinner that turns your favorite soup into a cheesy, breaded baked dish.
Ingredients
The main thing that sets this French onion casserole apart from its traditional soupy origins? Besides the fact that you can eat it with a plate and fork, the big difference here is the bread. What’s better than enjoying a hot cup of French onion soup with a side of crunchy French bread? Incorporating that signature French Bread crunch directly into the recipe.
In this French onion soup casserole, the baguette isn’t just a side piece, it’s part of the main event. This recipe starts with a savory base of onions cooked in Worcestershire and beef broth. Topped with a layer of whole-wheat toasted baguette slices, this casserole captures the perfect combination of soft, broth-soaked bread and crunchy crust in every bite.
Of course, French onion soup just isn’t French onion soup without a signature layer of bubbly browned cheese. The same rules apply to casserole. Top this dish off with a healthy sprinkling of melty mozzarella. A dash of thyme and parsley finish this casserole off with flavor and flair.
How to Make French Onion Soup Casserole
Don’t let the soup to casserole conversation scare you! This recipe is super easy to make.
Start with the onion broth base. In a large skillet, heat the olive oil on medium low heat. Once hot, add the onions. Cover and cook for about 30 minutes, stirring often, or until onions are very soft. Add the broth, Worcestershire, and thyme leaves and bring to a boil. Cover and simmer for 30 minutes, stirring occasionally.
Now for the fun part: the bread. Place the sliced baguette on a baking sheet in a single layer. Just toss in the oven and bake just until toasty and crisp, about 10 minutes, and remove from the oven.
Pour the onion mix into the prepared casserole dish. Place the toasted baguette on top and sprinkle the mozzarella on top of the bread. Bake for 20 to 30 minutes or until the cheese is bubbly and lightly browned. Remove from oven and sprinkle with thyme. Serve immediately.
See? Easy. This tasty casserole is a mouthwatering twist on a classic. Complete with savory onions, crunchy French bread, and warm melted cheese, this fun dish has everything you love about your favorite soup and more.
French Onion Soup Casserole
Ingredients
- 2 tablespoons olive oil
- 3 yellow onions large, sliced into thin strips
- 4 cups beef broth or vegetable broth, low-sodium
- 1 teaspoon worcestershire sauce
- 1 teaspoon dried thyme leaves
- 10 thick slices whole-wheat baguette or another crusty bread
- 3/4 cup mozzarella cheese low-fat, shredded
- 1 tablespoon thyme leaves fresh
- 1/4 cup parsley leaves fresh, roughly chopped
Instructions
- Preheat oven to 400 degrees. Spray a 9 x 13 inch casserole dish with non-stick spray and set aside.
- In a large skillet, heat the olive oil on medium-low heat. Once hot, add the onions. Cover and cook for about 30 minutes, stirring often, or until onions are very soft. Add the broth, Worcestershire, and thyme leaves and bring to a boil. Cover and simmer for 30 minutes, stirring occasionally.
- Meanwhile, place the sliced baguette on a baking sheet in a single layer. Place in the oven and bake just until toasty and crisp. About 10 minutes and remove from the oven.
- Pour the onion mix into the prepared casserole dish. Place the toasted baguette on top and sprinkle the mozzarella on top of the bread. Bake for 20 to 30 minutes or until the cheese is bubbly and lightly browned. Remove from oven and sprinkle with thyme and parsley. Serve immediately.
Nutrition Information
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