This makes up a pretty big dish, so you want to make certain you have people that are going to eat it. The leftovers are okay, just keep in mind that the bread is going to get rather soggy. Sometimes, if I know we aren’t going to eat the whole thing, I just will leave the bread off half the pan. Then, when I want to warm up what’s left, I’ll finish it off with the last couple steps in the directions. It seems to work. Check out what they are saying about this recipe over at Recipe Lion:
“This sounds like a great thing to serve at a potluck, or it could make a nice wintertime evening meal.”
Whenever we are having company over, I like to serve this if I can. I just love it!
Ingredients
2 tablespoons Land O’ Lakes unsalted butter
3 large yellow onions, thinly sliced
1 teaspoon Domino sugar
1 cup Swanson chicken broth
1 cup 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 are tasty in this casserole as well.
Thanks again to Recipe Lion for this unique and tasty recipe.
