Thursday, November 17
French Onion Casserole
French onion casserole is a great holiday classic. It was a staple at many holiday meals, but not many people know how to make it anymore.
It has a velvet creamy texture, which is broken up by nice toasty bread bits. I would actually eat this more often, if I wasn't worried about becoming addicted.
You can very easily change the flavors around to those you prefer. Traditionally this uses Swiss cheese and plain bread, but I actually use a white cheese mix and an artisan bread. It adds just a little something extra I think.
This will serve 6-8
Full time: 45 minutes
You will need:
1 can condensed cream of chicken soup
1/2 French baguette
4 cups onions, thinly sliced (approx 5 medium)
2 cups shredded cheese
2/3 cup milk
2 tbsp butter
1 1/2 tsp soy sauce
1 tsp ground black pepper
Let us begin:
In a saucepan mix soup, milk, soy sauce, and pepper. Heat over medium heat until it just begins to boil
While this cooks.
In a large sauté pan, sauté onions with butter until they just begin to brown. Make sure you watch you really want almost no brown on them
Place onions on the bottom of a casserole pan. The trick here is a wide pan, it doesn't need to be shallow but the wider the better
Sprinkle 1 1/2 cups of cheese over the top of onions
Carefully pour soup mixture over the onions. It may not completely cover but, that is okay
Top with your bread, I wait until now to see how many slices I will need to get a good cover layer
Bake in oven for 15 minutes, this will harden and slightly toast bread
Remove from oven and carefully push the breads into the mixture, it is okay if you can see them a bit but, try to cover them
Now sprinkle over the remaining cheese
Return to oven for 20 minutes, then serve and enjoy