French Onion Soup Casserole Food

FRENCH ONION CASSEROLE

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.

FRENCH ONION SOUP CASSEROLE

Steps:

• In a large pot, melt 2 tablespoons of the butter over medium heat. Add the oil and onions and toss well to coat the onions. Season with salt and pepper, add the bay leaf, and continue to cook, stirring occasionally, until the onions soften, 5 to 7 minutes.
• Reduce the heat to medium low and continue to cook, uncovered, stirring occasionally, until the onions begin to caramelize, 25 to 30 minutes longer.
• While the onions cook, make the bechamel sauce: Melt 2 tablespoons of the remaining butter in a small saucepan over medium heat. Add the flour and whisk to combine. Whisk in the milk and bring to a simmer, whisking. When the sauce thickens, stir in the Parmesan and nutmeg. Season with salt and pepper. Set aside.
• Preheat the oven to 400 degrees F. Grease a 9-by-13-inch baking dish with the remaining 1 tablespoon butter.
• When the onions begin to caramelize, stir in the balsamic and Worcestershire and cook for 1 to 2 minutes more. Add the broth and thyme and bring to a simmer over medium heat. Remove and discard the bay leaf.
• Transfer the onion mixture to the prepared dish. Arrange the baguette slices on top, then spoon a little bechamel sauce over each piece of bread. Top with the mozzarella. Bake until the cheese is melted and begins to brown and the filling is bubbling, 35 to 40 minutes.
• Let cool for 5 to 10 minutes. Sprinkle with chives and serve.

FRENCH ONION CASSEROLE

Steps:

• Cook onions in butter, just until tender.
• Blend in flour, salt, and pepper.
• Add bouillon and sherry.
• Cook and stir until thickened and bubbly.
• Turn into 1 quart casserole.
• Toss croutons with 2 tablespoons melted butter and spoon on the onion mixture, evenly.
• Sprinkle with Swiss cheese and Parmesan if desired.
• Put in oven under broiler and broil for about 1 minute until the cheese melts.
• Serve immediately.

JULIA CHILD'S FRENCH ONION SOUP

Steps:

• Place a heavy-bottom stockpot or dutch oven on a stove over medium-low heat. Add cooking oil and butter. Saute onions until evenly coated with oil and butter.
• Cover the pot and let it sit until onions are soft and translucent, about 20 minutes. For caramelized onions, turn the heat to medium or medium-high. Stir in sugar and salt and cook uncovered, stirring often until onions are browned and reduced.
• Reduce heat to medium-low and stir in the flour. Stir for 2-3 minutes, or until the flour and butter form a thick paste. If paste not achieved, add more butter.
• Mix in 1 cup of warm beef stock. Scrape the bottom of the pan to prevent scorching. Stir in the remaining stock and wine. Let the soup simmer for 30 minutes.
• For the croutons or toasted bread, preheat your oven to 325 degrees F. Drizzle bread with olive oil and place on a baking sheet. Bake the bread for 15 minutes at 325 degrees F. Flip the slices over and bake for another 15 minutes.
• Once the soup has simmered, preheat your oven to 350 degrees F.
• Salt and pepper to taste.
• Pour the soup into a casserole dish. Stir in cognac, the 1/2 raw onion (grated), and a few ounces of Swiss cheese.
• Top the soup with toasted bread in a single layer. Top the bread with the remaining Swiss and Parmesan cheese. Be sure all the edges of bread are covered to avoid burning. Drizzle with oil or melted butter.
• Bake the casserole at 350 degrees F for 30 minutes. Turn on the broiler and brown the cheeses.
• Let the soup cool for a few minutes before serving. Enjoy!

FRENCH ONION SOUP CASSEROLE

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.

FRENCH ONION CHICKEN CASSEROLE

Steps:

• Preheat oven to 375F.
• Dump the butter into a large pot over medium heat.
• Once the butter is completely melted, add the diced onions to the pot.
• Stir the onions and butter together.
• Leave the onions to cook, stirring occasionally, until they are golden brown. About 12 minutes.
• Add the water and onion soup mix to the pot and whisk well.
• Add the egg noodles to the pot and push them around so that they are as submerged in the liquid is possible.
• Place a lid on the pot and leave the noodles to cook, stirring occasionally, for 7 minutes.
• After 7 minutes remove the lid and stir well.
• Add the cream of chicken soup, salt and pepper to the pot.
• Stir until all of the noodles are coated in the chicken soup.
• Add the shredded chicken to the pot and stir well again.
• Dump the chicken and noodle mixture into a greased 9 x 13 inch baking dish and spread it out evenly.
• Dump the shredded mozzarella and shredded parmesan into a mixing bowl.
• Add the crispy fried onions to the mixing bowl.
• Stir the shredded cheese and fried onions together.
• Sprinkle the shredded cheese and fried onion mixture on top of the noodle mixture in the baking dish.
• Cover the dish with aluminum foil and place it in the oven.
• Bake the casserole covered for 20 minutes.
• After 20 minutes remove the foil and continue baking uncovered for 5 minutes just to crisp up the onions.
• Remove the dish from the oven and sliced and serve the casserole immediately,
• Enjoy!

FRENCH ONION SOUP CASSEROLE

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.