French Onion Soup Casserole
September 15, 2016
"I'm going to make this sounds it sounds awesome!"
- Serving Size: 1 (286.1 g)
- Calories 214.5
- Total Fat - 12.1 g
- Saturated Fat - 5.4 g
- Cholesterol - 20.8 mg
- Sodium - 893.9 mg
- Total Carbohydrate - 19.7 g
- Dietary Fiber - 3.5 g
- Sugars - 8.5 g
- Protein - 7.5 g
- Calcium - 229.6 mg
- Iron - 1 mg
- Vitamin C - 15 mg
- Thiamin - 0.1 mg
Heat butter and oil in a large skillet over medium high heat. Add in onions, garlic and 1 1/2 teaspoon salt. Cook, stirring frequently until onions become caramelized (this will take a while, about 30-40 minutes, if onions start to stick to pan, just stir a tbsp or two of the broth as needed).
Once onions are caramelized, add in the broth, wine, Worcestershire sauce, paprika, pepper and thyme. Simmer over medium heat for 20 minutes, stirring occasionally.
Turn heat to low and add in 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 about 1/3 of a loaf of French baguette into about 12 slices.
Spray a baking sheet with nonfat cooking spray, and arrange baguette slices evenly on sheet.
Lightly mist again with an olive oil mister or the nonfat cooking spray and then place in oven for 3 minutes on each side, or until bread is well toasted on both sides.
Remove bread from oven and set it to bake on 375 degrees.
Pour onion mixture into an 9x9 inch greased casserole dish.
Top evenly with bread slices and then cover evenly with Swiss cheese slices.
Tips & Variations
No special items needed.