I usually can’t get my kids to eat soup, or onions for that matter. That was, until I made this casserole. I was kind of hoping that they wouldn’t like it, so that there would be more for me. No such luck. They loved it just as much as I did, so there weren’t any leftovers. That’s okay, I make it all the time now so we can enjoy it together and think of Grandma and that great soup from the diner. Check out what they are saying about this recipe over at Recipe Lion:
“It’s a sit-by-the-fire, read-a-book, and snuggle-up kind of casserole…”
This is the ultimate comfort food casserole, anytime of the year!
Ingredients
2 tablespoons unsalted butter
3 large yellow onions, thinly sliced
1 teaspoon Domino sugar
1 cup Swanson chicken broth
1 cup Swanson beef broth
1 teaspoon chopped fresh thyme
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 baguette, sliced 1/2 inch thick (24 slices)
2 cups shredded Gruyère cheese
Fresh thyme, for garnish
Instructions
Preheat the oven to 350°F and lightly coat a 9 x 13-inch baking dish with cooking spray. Line a baking sheet with parchment paper.
In a large saucepan, melt the butter over medium heat. Add the onions and cook, stirring occasionally, until the onions are soft and golden. Halfway through the cooking, around 2 minutes, add the sugar to help the onions caramelize. When the onions are done, add the chicken and beef broths, thyme, mustard, salt, and pepper. Simmer for 5 to 10 minutes.
Place the bread slices on the parchment-lined baking sheet and toast 2 to 3 minutes on each side.
Place half of the bread slices in the baking dish, overlapping slightly.
Layer half of the onion mixture on top of the bread slices. Top with remaining bread slices, then the remaining onion mixture. Cover with the cheese. Cover with foil and bake until hot and bubbling, 30 to 35 minutes. Garnish with fresh thyme and serve.
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Quick Tip: Sweet onions can also be used in place of the yellow variety.
Thanks again to Recipe Lion for this delicious twist on a classic recipe.
