Ccs French Onion Casserole Recipes

FRENCH ONION CASSEROLE

Steps:

• melt the butter in a heavy duty pot about 2 quarts in size
• slice off the tops and bottoms of the onion, cut in half and then in slices
• add to the butter stir to cover, reduce heat and cook for 45 minutes, stirring every 15 minutes or so
• while the onions are caramelizing slice the entire loaf of bread into 1-2 inch cubes and set aside
• after 30 minutes add the sliced celery and cook for the last 15 minutes with the onions
• after 45 minutes add flour and cook for five minutes
• preheat the oven to 350 degrees
• stir in the beef broth and the coffee, if using, and cook for 10 minutes on medium
• pour the soup into a 9X13 baking dish
• top with all the bread chunks press down into the soup to make them all fit
• cover with the shredded Swiss cheese and the crispy onions
• bake for 15 minutes or until the top is crispy and browned
• serve on plates or in bowls, it's thicker than soup, really a casserole with gooey bread and cheesy topside

FRENCH ONION CASSEROLE RECIPE

Steps:

• Melt butter in a saute pan over medium heat, and add onions. Saute onions until slighly browned. In a greased 2-quart casserole pan, layer onions, 2/3 of cheese and pepper to taste.In a sauce pan, heat soup, milk and soy sauce, stirring to blend. Pour soup mixture in a casserole. Top with bread slices. Bake at 350 uncovered for 15 minutes, until bread is golden brown.Push bread slices under the sauce and top with the remaining cheese.Bake for 15 more minutes.

ONION CASSEROLE I

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Melt the margarine in a large skillet over medium heat. Add onions; cook and stir until tender. Turn off the heat, and stir in the sour cream and Parmesan cheese. Transfer to the prepared baking dish, and crumble the crackers over the top.
• Bake uncovered for 30 minutes in the preheated oven, until the top is browned and the sauce is bubbly.

FRENCH ONION SOUP CASSEROLE

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Heat 3 tablespoons of butter in a pot over medium-high heat. Cook onions in the hot butter until tender, 5 to 7 minutes. Blend in flour and pepper. Add broth and sherry; cook and stir until thickened and bubbly. Pour into a 1-quart casserole dish.
• Melt remaining 2 tablespoons butter and toss with croutons. Spoon over onion mixture. Sprinkle with Swiss and Parmesan cheeses.
• Place under the preheated broiler just until cheeses melt, about 5 minutes. Serve immediately.

FRENCH ONION CASSEROLE

Steps:

• Cook onions in butter, just until tender.
• Blend in flour, salt, and pepper.
• Add bouillon and sherry.
• Cook and stir until thickened and bubbly.
• Turn into 1 quart casserole.
• Toss croutons with 2 tablespoons melted butter and spoon on the onion mixture, evenly.
• Sprinkle with Swiss cheese and Parmesan if desired.
• Put in oven under broiler and broil for about 1 minute until the cheese melts.
• Serve immediately.

CC'S FRENCH ONION CASSEROLE

Steps:

• Cut onion in half from top to bottom, then with cut side down, slice moderately thinly.
• Melt butter in a large skillet over medium-high heat, cook onions and mushrooms, stirring constantly until tender.
• Spoon onion/mushroom mixture into lightly greased 2 quart baking dish.
• Sprinkle with 1 cup of cheese.
• Combine soup, milk and worcestershire sauce and pour over cheese.
• Top with bread slices and sprinkle with remaining cheese.
• Cover and refrigerate for 4 to 8 hours.
• Remove baking dish from refrigerator and let stand at room temperature for 30 minutes.
• Bake covered at 375º for 30 minutes.
• Uncover and bake 15 to 20 additional minutes or until thoroughly heated.
• Let stand 5 minutes before serving.