French Onion Soup in Casserole
Votes: 1
Time: 2 hours 5 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 352, total fat 23 G., saturated fats 11 G., proteins 15 G., carbohydrates 20 G., fiber 2 G., cholesterol 55 mg, sodium 503 mg, sugar 5 G.
Calories 352, total fat 23 G., saturated fats 11 G., proteins 15 G., carbohydrates 20 G., fiber 2 G., cholesterol 55 mg, sodium 503 mg, sugar 5 G.
This casserole was inspired by French onion soup, creating a hearty, cheesy side dish perfect for a holiday meal. To save time, you can caramelize the onions ahead of time and refrigerate. Just before serving, assemble the casserole and bake it for a piping-hot meal.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tablespoons unsalted butter
- 2 tbsp. l. olive oil
- 4 medium onions, thinly sliced
- 2 stalks celery, peeled and thinly sliced
- 2 bay leaves
- 2-3 sprigs of thyme + 1 teaspoon of fresh leaves
- 1 tbsp flour
- 1 cup lightly salted beef broth
- 0.5 cups dry white wine
- Half a baguette, thinly sliced (about 100g)
- 100 g grated Gruyere (about 2 cups)
- Special equipment: 3-liter baking dish.
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Recipes with similar ingredients: celery, white wine, thyme, bay leaf, Gruyere cheese
Cooking the dish according to the recipe:
- In a large Dutch oven or saucepan, melt the butter and olive oil over medium heat. Add half the onion and celery, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Top with the remaining onion and celery, 1/2 teaspoon salt, a pinch of freshly ground black pepper, a bay leaf, and thyme sprigs.
- Cook, uncovered, stirring occasionally, until all the liquid has evaporated and the onions are very soft and golden brown, 45 minutes to 1 hour. If the onions are soft but not golden enough, 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 heat and let cool for a few minutes. Remove the bay leaf and thyme sprigs. The onions can be cooked, cooled, and stored in the refrigerator for up to 2 weeks.
- Meanwhile, preheat the oven to 350°F (175°C). Bake the baguette slices on a baking sheet until lightly toasted but not golden, 2-3 minutes per side. Let cool.
- Place half the bread slices, slightly overlapping, in a 3-quart (quart) ovenproof dish. Spread the onion mixture on top in a single layer. Layer the bread slices again, slightly overlapping. Sprinkle with Gruyère. Cover with foil and bake until the onion mixture is heated through and the cheese is melted, about 40 minutes. Remove the foil, turn the oven to broil, and broil until golden brown. Sprinkle with thyme leaves. Serve the casserole hot.
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