Homefed Friday: Island French Onion Soup Casserole
As the weather gets cooler, the dishes get warmer. There’s nothing cozier than a bowl of French onion soup, and there’s nothing more comforting than a casserole. Why not combine the two? This French onion soup casserole is the perfect excuse to stay in this weekend and enjoy a home-cooked meal! Serve it with a fall salad, such as this delicious Autumn Harvest Honeycrisp Apple and Feta Salad from Half-Baked Harvest.
If you're a visual learner, here's a TikTok to follow along with. Cheers!
- ¼ cup unsalted butter
- 5 medium Vidalia onions, thinly sliced (about 3 lb.)
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 4 thyme sprigs
- 2 flat-leaf parsley sprigs
- 2 bay leaves
- 2 baguettes, sliced
- ¼ cup all-purpose flour
- 3 cups beef broth
- ½ can of Island Coastal Lager
- 1/3 cup sherry
- 8 ounces Gruyère cheese, shredded (about 2 cups)
- 1 teaspoon fresh thyme leaves
Melt butter in a Dutch oven over medium-low; add onions, salt, pepper, thyme and bay leaves; cook, stirring often, until onions are golden brown, about 1 hour. Do not undercook the onions.
Preheat oven to 350°F. Arrange baguette slices in a single layer on a baking sheet. Bake in oven until lightly toasted, about 10 minutes; flip halfway through.
Remove and discard thyme and bay leaves from onion mixture. Add flour, and cook, stirring constantly, about 2 minutes. Add broth, beer and sherry; bring to a boil over high. Stir constantly, until slightly thickened, 2-3 minutes.
Layer half of the toasted baguette slices in a 13- x 9-inch baking dish. Spoon onion mixture evenly over bread. Top evenly with remaining baguette slices. Sprinkle with cheese, cover with aluminum foil and bake for 30 minutes @350°F. Remove foil, set oven to broil and bake until cheese is bubbly, about 3 minutes. Sprinkle with thyme leaves and serve with an Autumn Harvest Honeycrisp Apple and Feta Salad.