French Onion Soup Casserole

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1/2 French baguette, sliced into 1" thick pieces

2 tbsp butter

1 tbsp olive oil

3 large sweet onions. thinly sliced

1 tbsp flour

1 cup (225ml) beef stock

1 bay leaf

2 tsp thyme

1 tsp parsley

2 cups (450g) grated Gruyere cheese

1/2 tsp salt

1/4 tsp pepper


1. Begin by caramelizing the onions.

2. In a large frying pan over medium heat, heat up the butter along with the thyme, parsley, bay leaf, salt and pepper.

3. Pour in the sliced onions and leave to caramelize for 45 minutes - stirring every 10 minutes to ensure that they are not burning (although you want them to brown a little bit).

4. Once the onions are caramelized, remove them from the heat and set to one side.

5. Preheat the oven to 350°F (175°C) and lightly grease a 3-quart casserole dish or 9" x 13" casserole pan.

6. Place the sliced French baguette into the bottom of the casserole dish and spoon the caramelized onions evenly over the top.

7. In a small bowl, quickly mix the flour together with the beef stock before pouring over the bread and onions.

8. Sprinkle the grated Gruyere cheese over the top of the casserole along with a pinch of salt and freshly ground black pepper.

9. Cover the casserole with foil and place into the preheated oven for 30 minutes.

Bon Appetit!

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