French Onion Soup Casserole Recipe 455

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FRENCH ONION SOUP CASSEROLE



French Onion Soup Casserole image

This rich, soup-inspired casserole makes a cheesy, ultra-comforting side dish (our tasters said it would make a great addition to a holiday spread) without the fussiness of a soup course. Make the onions ahead to save time.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h5m

Yield about 6 servings

Number Of Ingredients 12

3 tablespoons unsalted butter
2 tablespoons olive oil
4 medium yellow onions, thinly sliced
2 stalks celery, peeled and thinly sliced
Kosher salt and freshly ground black pepper
2 bay leaves
2 to 3 sprigs thyme, plus 1 teaspoon fresh leaves
1 tablespoon all-purpose flour
1 cup low-sodium beef broth
1/2 cup dry white wine
1/2 baguette, thinly sliced (about 4 ounces)
4 ounces shredded Gruyere cheese (about 2 cups)

Steps:

  • Melt the butter and oil in a large Dutch oven or pot over medium heat. Add half the onions and celery, 1/2 teaspoon salt and a few grinds of pepper. Top with the remaining onions and celery, 1/2 teaspoon salt, a few grinds of pepper, the bay leaves and the thyme sprigs. Cook, uncovered and stirring occasionally, until all the liquid evaporates and the onions are very soft and golden brown, 45 minutes to 1 hour. (If the onions are soft but could be more golden, increase the heat slightly for a few minutes toward the end of cooking.)
  • Add the flour, and stir until completely absorbed, about 1 minute. Add the broth and wine, and simmer until almost completely evaporated, about 2 minutes. Remove from the heat, and let cool for a few minutes. Remove the bay leaves and thyme stems. (The onions can be made, cooled and refrigerated up to 2 days ahead.)
  • Meanwhile, preheat the oven to 350 degrees F. Bake the baguette slices on a baking sheet until they're slightly toasted but not golden, 2 to 3 minutes per side. Let cool.
  • Shingle and slightly overlap half the bread slices in a 3-quart flameproof baking dish. Top with the onion mixture in 1 layer. Shingle, overlapping, with the remaining bread. Sprinkle the Gruyere over the top. Cover with foil, and bake until the onion mixture is hot and the cheese is melted, about 40 minutes. Remove the foil, switch the oven from bake to broil and broil until the top is golden in spots. Sprinkle the thyme leaves over the top. Serve hot.

FRENCH ONION SOUP CASSEROLE



French Onion Soup Casserole image

I love this casserole at Thanksgiving!

Provided by Ursula

Categories     Side Dish     Casseroles

Time 30m

Yield 6

Number Of Ingredients 9

5 tablespoons salted butter, divided
4 medium onions, chopped
2 tablespoons all-purpose flour
1 pinch ground black pepper
¾ cup beef broth
¼ cup dry sherry
1 ½ cups plain croutons
½ cup shredded Swiss cheese
3 tablespoons grated Parmesan cheese

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.

Nutrition Facts : Calories 254.2 calories, Carbohydrate 17.2 g, Cholesterol 46.3 mg, Fat 16.6 g, Fiber 1.7 g, Protein 8.9 g, SaturatedFat 10.3 g, Sodium 359.3 mg, Sugar 3.5 g

FRENCH ONION CASSEROLE



French Onion Casserole image

If you love onions then you will enjoy this. I love to make this recipe when it starts to get cold outside. This recipe came from our Local Newspaper in 1999. I just made this, once again! I made a few small changes. Note: I used 5 spanish onions. I did not refrigerate overnight! I used way more cheese and it came out wonderful!!!

Provided by HogHeaven

Categories     < 60 Mins

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

2 tablespoons butter
3 medium sweet Spanish onions, sliced thin
1 cup shredded mozzarella cheese
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (5 ounce) can evaporated milk
2 teaspoons soy sauce
8 slices French bread (Cubed)
8 slices swiss cheese

Steps:

  • In a large skillet, melt butter over medium heat. Saute onion until they are golden and tender. Place in a 13x9 inch casserole. Sprinkle Mozzarella cheese on top.
  • Combine soup, milk, and soy sauce; pour over cheese. Top with bread and sliced cheese.
  • Cover and refrigerate 4 hours or overnight.
  • Bake, loosely covered ,at 375 degrees for 30 minutes.
  • Uncover and bake 15-20 minutes longer until browned and bubbly.
  • Enjoy!
  • Preparation times may vary.
  • I use More Cheese and Bread! I buy a Loaf of French Bread and tear or cube until it is enough for me.
  • Also, If you layer the bread it is good also! It makes the bread softer! Yum!

Nutrition Facts : Calories 564.8, Fat 25.8, SaturatedFat 13.9, Cholesterol 66.1, Sodium 1201.9, Carbohydrate 58.2, Fiber 3.4, Sugar 4, Protein 24.9

FRENCH ONION CASSEROLE



French Onion Casserole image

Fans of French onion soup will gobble up this comforting casserole. The 30-minute side dish would be a nice accompaniment to beef entrees.-Margaret McClatchey, Loveland, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 9

8 medium onions, sliced
5 tablespoons butter, divided
2 tablespoons all-purpose flour
Dash pepper
3/4 cup beef broth
1/4 cup sherry or additional beef broth
1-1/2 cups salad croutons
1/2 cup shredded Swiss cheese
3 tablespoons grated Parmesan cheese

Steps:

  • In a large cast-iron or other ovenproof skillet, saute onions in 3 tablespoons butter until tender. Stir in flour and pepper until blended; gradually add broth and sherry. Bring to a boil; cook and stir until thickened, about 2 minutes., In a microwave, melt remaining butter. Add croutons; toss to coat. Spoon over onion mixture. Sprinkle with cheeses. , Broil 3-4 in. from the heat until cheese is melted, 1-2 minutes.

Nutrition Facts : Calories 205 calories, Fat 11g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 279mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 3g fiber), Protein 6g protein.

FRENCH ONION SOUP CASSEROLE RECIPE - (4.5/5)



French Onion Soup Casserole Recipe - (4.5/5) image

Provided by á-24940

Number Of Ingredients 8

2-3 Tbs butter or margarine
3 large sweet onions or 4 medium white or yellow onions
2 c. shredded Swiss cheese (8 oz.)
1 can cream of chicken soup, undiluted**
2/3 c. milk
1 tsp. soy sauce
8 or so slices of French bread
You can substitute cream of mushroom soup for cream of chicken to make vegetarian.

Steps:

  • Slice onions and try not to cry. With this many onions, its hard. Melt butter in a saute pan over medium heat, and add onions. Saute onions until clear, a little brown is ok. In a shallow 2 qt. casserole pan, layer onions, 2/3 of cheese and pepper to taste. Melt butter in a saute pan over medium heat, and add onions. Saute onions until clear, a little brown is ok. In a shallow 2 qt. 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 and stir gently to mix. Top with bread slices. Bake at 350 uncovered for 15 minutes. After 15 minutes, top of bread should be nice and toasted. Push bread slices under the sauce and top with the remaining cheese Place casserole back in oven and finish baking for 15 more minutes.

FRENCH ONION CASSEROLE



French Onion Casserole image

This is so easy to make and tastes great. My family just loves it and yours will, too! It includes ground beef, rice, celery, green onions and green peppers, all combined and baked in a creamy soup-based sauce.

Provided by Hallie Guilfoyle

Categories     Main Dish Recipes     Casserole Recipes     Rice

Time 1h10m

Yield 6

Number Of Ingredients 7

1 pound lean ground beef
1 cup uncooked white rice
1 (10.5 ounce) can condensed French onion soup
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup chopped celery
½ cup chopped green onions
½ cup chopped green bell pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a 2 quart casserole dish, combine the ground beef, rice, French onion soup, cream of mushroom soup, celery, green onions and green bell pepper. Mix all together well.
  • Cover and bake at 350 degrees F (175 degrees C) for 1 hour.

Nutrition Facts : Calories 342.2 calories, Carbohydrate 33.8 g, Cholesterol 53.6 mg, Fat 13.6 g, Fiber 1.4 g, Protein 20 g, SaturatedFat 4.7 g, Sodium 804 mg, Sugar 3.4 g

FRENCH ONION BAKE



French Onion Bake image

This is a casserole version of my favorite winter soup, French onion. It always receives raves at potlucks and family gatherings.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4 servings.

Number Of Ingredients 10

4 large white or yellow onions, thinly sliced
1/4 cup butter, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10-1/2 ounces) condensed beef consomme, undiluted
1/4 cup sherry, optional
4 slices French bread (1 inch thick)
1 cup shredded Swiss cheese
1/4 cup shredded Parmesan cheese

Steps:

  • In a large skillet, saute onions in 2 tablespoons butter until tender. Sprinkle with flour; stir in salt and pepper. Add the consomme and sherry if desired; cook and stir until thickened, about 3 minutes. , Pour into a shallow 2-qt. baking dish or individual baking dishes. Spread remaining butter on both sides of bread; place on a baking sheet. , Bake at 350° for 10-15 minutes or until golden brown. Place bread on top of onion mixture; sprinkle with cheeses. Bake, uncovered, for 10-15 minutes or until cheese is melted and bubbly.

Nutrition Facts : Calories 378 calories, Fat 21g fat (13g saturated fat), Cholesterol 62mg cholesterol, Sodium 1201mg sodium, Carbohydrate 32g carbohydrate (12g sugars, Fiber 4g fiber), Protein 16g protein.

FRENCH ONION CHICKEN NOODLE CASSEROLE



French Onion Chicken Noodle Casserole image

This creamy and crunchy casserole brings together the flavors and textures of two soup favorites-French onion and chicken noodle.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 11

8 tablespoons (1 stick) unsalted butter
3 large yellow onions, thinly sliced
Kosher salt and freshly ground black pepper
2 tablespoons fresh thyme leaves
6 ounces wide egg noodles
1/2 cup sour cream
One 8-ounce package cream cheese, at room temperature, cut into chunks
1 cup grated Gruyere cheese
2 cups shredded skinless rotisserie chicken
1 cup crispy fried onions, such as French's
1/2 cup plain breadcrumbs

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt 3 tablespoons butter in a large skillet over medium-high heat. Add the onions and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until the onions are very soft and just begin to brown, about 20 minutes. Add 1 tablespoon thyme and cook for an additional minute. Set aside.
  • Meanwhile, bring a large pot of salted water to a boil. Cook the noodles according to the package directions. Reserve 1/2 cup of the pasta water. Drain the noodles and return them to the pot.
  • While the noodles are still warm, add the cooked onions, sour cream, cream cheese, reserved pasta water and 1/2 cup Gruyere. Stir until the sauce is smooth and creamy and coats the noodles. Fold in the chicken. Season with salt and pepper. Transfer to a 2-quart baking dish.
  • Microwave the remaining 5 tablespoons butter in a medium microwave-safe bowl until melted. Add the fried onions, breadcrumbs, remaining 1/2 cup Gruyere and 1 tablespoon thyme to the butter and toss until the breadcrumbs are coated. Sprinkle the buttered breadcrumb mixture evenly over the noodles to cover completely.
  • Bake until the topping is golden brown, 35 to 40 minutes.

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