French Onion Soup Casserole

Prep Time
Cook Time
1h 40m
Ready In

"I'm going to make this sounds it sounds awesome!"

Original recipe yields 6 servings


  • 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

Step 1

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).

Step 2

Once onions are caramelized, add in the broth, wine, Worcestershire sauce, paprika, pepper and thyme. Simmer over medium heat for 20 minutes, stirring occasionally.

Step 3

Turn heat to low and add in vinegar and season with additional salt and pepper if desired.

Step 4

Cover and keep over low heat to stay hot while you prepare the bread.

Step 5

Preheat oven broiler. Slice about 1/3 of a loaf of French baguette into about 12 slices.

Step 6

Spray a baking sheet with nonfat cooking spray, and arrange baguette slices evenly on sheet.

Step 7

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.

Step 8

Remove bread from oven and set it to bake on 375 degrees.

Step 9

Pour onion mixture into an 9x9 inch greased casserole dish.

Step 10

Top evenly with bread slices and then cover evenly with Swiss cheese slices.

Tips & Variations

No special items needed.