FRENCH ONION SOUP CASSEROLE
yield: 4 servings
- 5 medium Onions, thinly sliced
- 2 tbsp Butter
- 1 cup Beef Broth
- 1/2 cup Red Wine
- 3 cloves Garlic
- 1/3 Loaf French Baguette
- 4 slices Swiss Cheese (or Jarlsberg)
- 1 tbsp Worcestershire
- 1 tbsp Balsamic Vinegar
- 1 tsp Paprika
- 1 tsp dried Thyme
- 1 tsp Salt
- 1/2 tsp Black Pepper
Set a large pot or dutch oven on medium high heat, melt butter and add onions, garlic, salt. Cook, stirring frequently until onions become carmelized, about 30-40 minutes. If onions start to stick, just stir in a tbsp or two of beef broth as needed.
Once onions are carmelized, add in broth, wine, worcestershire, paprika, peper and thyme. Simmer over medium heat for 20 minutes, stirring occassionaly. Turn heat to low and add vinegar and season with additional salt and pepper if desired. Cover and keep over low heat to stay hot while you prepare the bread.
Preheat oven broiler. Slice 1/3 loaf of French Baguette into 12 slices. Spray backing sheet with cooking spray, and arrange baguette slices evenly on sheet. lightly mist with olive oil or cooking spray. place in oven for 3 minutes on each side. Remove bread from oven.
Set oven to bake at 375
Pour onion mixture into an 8 x 8 casserole dish. Top evenly with bread slices and then cover with evenly with cheese slices.
Place casserole dish into oven and let bake until cheese melts and is bubbly and begining to brown. About 10-15 minutes. Serve immediately.
