Take-out Tuesday, French Onion Soup Bread Casserole

the Painted Apron

6 years ago

This is a twist on the ever favorite French Onion Soup

I LOVE French Onion Soup, and often order it when I see it on the menu,

but the one thing that continually frustrates me is the bread

A lovely steaming bowl of soup topped with a large piece of thick bread

smothered in cheese arrives and you smile in anticipation…

You pick up your spoon and are met with a big NO Entrance sign!

That lovely cheese covered bread is like a locked door!

You poke around trying to get a spoonful of the luscious soup

the bread tips and sloshes and makes getting a spoonful of soup challenging…

You desperately want a little piece of that bread but you can’t cut it with your spoon…

you can’t grab it with your fingers…

do you cut it with a knife and fork?

That will not only be awkward, but will look extremely odd…

In the end I wind up pushing it around for a while,

getting partial spoonfuls of soup

and eventually giving up…

But now I have a solution, French Onion Soup Bread!

All the flavor, AND easy to eat!

The method is much the same as traditional onion soup,

Caramelize the onions by cooking low and slow

and adding broth and seasonings when the onions are done

Have you ever heard that if you put a piece of bread in your mouth when you slice onions

it will keep you from tearing up?

It works!

Once the onion base is cooked and put in a baking dish,

top it with toasted bread cubes

Put them in an even layer and push them down to start soaking up the tasty liquid

Top with plenty of grated cheese, like Swiss or Gruyère

You can refrigerate this now, if desired, to bake later

Once baked, it transforms into crusty, cheesy gooey goodness!

This makes a wonderful side dish for grilled chicken, steak or fish

French Onion Soup Bread Casserole

Course Bread, Side Dish

Cuisine American, French

Keyword French onion soup, French Onion Soup bread, onion casserole, savory bread pudding

Prep Time 25

Cook Time 25

Cook onions low and slow until caramelized, about 30 minutes. Add garlic and increase heat to medium. Cook 1-2 minutes until you can smell garlic. Add Worchestershire, broth, sherry and seasonings.
Place onion mixture in the bottom of an 8 x 8 casserole dish. Top with toast cubes. Sprinkle with cheese. Bake at 375 until hot, melted and golden, about 15-20 minutes if hot, 30-35 minutes if cool.