4.01.2012

Just Another Meatless Monday French Onion Casserole







Hey What's For Dinner



Perhaps you're thinking I've gone a little off the deep end, French Onion Soup, Rustic Caramelized Onion, Cheese and Wine Tart and now French Onion Casserole. But really this is like French Onion Soup you can take and share.It has all the delicious qualities of French Onion Soup made into a casserole dish that you can take to potlucks or office parties.



French Onion Casserole

1/4 cup of butter
2 large onions, I used a red and a yellow onion
1 loaf of French bread
3 celery ribs sliced thinly
1 Tablespoon flour
1 quart of organic beef broth
1/4 cup coffee, optional
3 cups of shredded Swiss Cheese
1/4 cup of crispy onions

 melt the butter in a heavy duty pot about 2 quarts in size
slice off the tops and bottoms of the onion, cut in half and then in slices
add to the butter stir to cover, reduce heat and cook for 45 minutes, stirring every 15 minutes or so
while the onions are caramelizing slice the entire loaf of bread into 1-2 inch cubes and set aside
after 30 minutes add the sliced celery and cook for the last 15 minutes with the onions
after 45 minutes add flour and cook for five minutes
preheat the oven to 350 degrees
stir in the beef broth and the coffee, if using, and cook for 10 minutes on medium
pour the soup into a 9X13 baking dish
top with all the bread chunks press down into the soup to make them all fit
cover with the shredded Swiss cheese and the crispy onions
bake for 15 minutes or until the top is crispy and browned
serve on plates or in bowls, it's thicker than soup, really a casserole with gooey bread and cheesy topside

I have no picture because I have no computer, I'm using my dear husbands computer. Mine needs to be taken out and shot but first I need to transfer some photos. If I can access it at all I will pop up a photo.


OH!! look my computer completely charged while I was writing on my husband's computer. Thanks Jack, I love you!







Peace and Love--


  

16 comments:

  1. Oh I like the potluck spin on French onion soup! :o)

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  2. What a great way to make French onion soup for a crowd, plus it avoids all the last minute preparation part of French onion soup as well. And don't worry about posting lots of onion recipes - they are wonderful! Thank you for hosting and have a lovely week :)

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  3. we love French onion soup!!! I linked up an awesome recipe for Chocolate Covered Matzoh. Whether you're Jewish or not, you'll love this!

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  4. Hi,
    I shared a recipe for grain-free apple kugel, purple pickled eggs. Also, an article about salt and the dangers of salt reduction and a grain-free Passover dinner menu.

    Join the fun! I’m giving away 2 pounds of Celtic Sea Salt!

    http://realfoodforager.com/giveaway-2-pounds-of-celtic-sea-salt-22-00-value/

    Thanks for hosting!

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  5. This casserole sounds wonderful! The coffee is interesting.

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  6. Happy Monday!

    This week I am sharing 2 recipes…

    (1) A roasted asparagus soup complimented with lemon and thyme. Vegan and SCD friendly.

    http://www.thetastyalternative.com/2012/03/roasted-asparagus-soup-veganscd.html

    (2) Super delicious sautéed lemon pepper Brussels Sprouts. My kids LOVE this and eat it up. The perfect spring dish.

    http://www.thetastyalternative.com/2012/03/sauteed-lemon-pepper-brussels-sprouts.html

    Have a great week!

    Be Well,
    --Amber

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  7. Ack, sorry, I messed up my link submission. I posted a gluten free version of German spaetzle, a type of egg noodle, along with sauteed collard greens. Sorry about the mix up! Thanks for hosting, and I might have to try and make that onion casserole in a gluten free version!

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  8. Are you the most popular person at the potluck dinners? I should think so!

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  9. What an ingenious twist on the French Onion Soup! Great looking casserole! Thanks for hosting!

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  10. This was a really bad casserole. I would not describe the bread as gooey. More like soggy. I love French Onion Soup so I thought I would love this. Are you sure those are all the right ingredients? Because I followed it to the letter.

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    1. I'm sorry to hear that you didn't enjoy the casserole--it's always been a hit in our family and at potlucks and I get many requests for the recipe. Again sorry you didn't care for it.

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  11. Thanks for responding because I really want to know if somebody, other than the author tried it. All these comments just say it "looks" good. But nobody says they have tried it. I would love to try it again. Why are some of these people using your blog to advertise their stuff. Can't they get their own website. Maybe this is the way you want it. Forgive me for being blunt.

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    1. Hey lap39... When reading the reviews I responded the same as you. I have just made this recipe. I tried to follow it verbatim however I really have a hard time restraining myself from tweaking recipes to my personal preference. The first thing I did a little differently was used a couple days old, crusty, artisan breads (3 cheese asiago and sourdough). I cubed them like the recipe calls for but then I toasted them in my cast iron skillet in 2 batches (you could probably spread them out on a cookie tray and pop in the oven to toast them up). In addition to the 1/4 cup coffee I added a 1/4 cup sherry cooking wine as well. When assembling the dish I did not push the croutons down into the soup because I prefer a crunch element in french onion soup so I lightly sprinkled them on top. I did not have shredded swiss cheese (and even if I did I doubt I'd use it...too stringy when melted.) I used sliced provolone cheese (about 10 slices...what I had left in a package...) I stacked them up and sliced them into 1/4 inch strips and sprinkled those over the croutons. Everything else I followed to the recipe.
      In the end...The onions and celery were not caramelized/cooked enough. In the future I would cook them longer than the recipe calls (or maybe I did not have them on a high enough temperature?). I would omit the crispy onions-personal preference. The flavor of the soup was wonderful (I'm glad I added the sherry. I was dubious about the coffee, but it really works!) I believe this recipe is a great base for creating an easier, less messy way to enjoy french onion soup :) But if I made it again I would set aside the croutons from the baking process and just put a layer of cheese on top, broil it in the oven, put croutons in individual serving bowls then spoon the soup and cheese on top of the each bowl of croutons when ready to serve..

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    2. I'm glad to hear you tried the recipe and did what I always try to emphasize--take the recipe idea and make it yours! I love the addition of the sherry, sounds like a perfect compliment to the soup! And as far as the provolone goes GOOD CALL. I have a provolone hater in my house, how can that even be, but if I didn't I'd definitely try it with provolone. I am surprised that the onions and celery were not cooked enough in 45 minutes, I wonder if your heat was a little low? Cheers!

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  12. This looks good. Sometimes people think meatless means flavorless but it's exactly the opposite. There's lots of flavor in the ingredients that you have used here. The combination should be delicious. Thanks for sharing your recipe.

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  13. You have lots of interesting meat free recipes on your blog

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