French Onion Soup Casserole

Servings: 6
Prep: 10
Cook Time: 50

With caramelized onions, baguette rounds and rich Gruyère cheese, this creamy casserole delivers exceptional flavor.

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Ingredients

12 oz.	No Yolks® Broad
1/3 cup	butter, divided
2 large	onions, thinly sliced
2 Tbsp	fresh thyme, finely chopped
1/2 tsp	salt
1/2 tsp	pepper
4 tsp	all-purpose flour
1 cup	sodium-reduced beef broth
8 oz	plain brick-style cream cheese, cut into cubes
1 cup	sour cream
2 tbsp	Dijon mustard
1 Tbsp	Worcestershire sauce
1/2 cup	Parmesan cheese, grated and divided
2 cups	Gruyère cheese, shredded
16	baguette rounds, cut into ½-inch thick rounds
2 Tbsp	fresh parsley, finely chopped

Preheat oven to 400˚F. Melt 2 Tbsp of the butter in large skillet set over medium heat; cook onions and thyme for about 5 minutes or until slightly softened. Season with salt and pepper. Reduce heat to medium-low; cook, stirring often, for about 20 minutes or until onions are very tender, golden brown and caramelized.
Increase heat to medium. Sprinkle flour over top; cook for about 2 minutes or until smooth. Slowly whisk in broth; bring to boil. Cook, stirring constantly, for about 5 minutes or until slightly thickened.
Reduce heat to low; whisk in cream cheese until smooth and melted. Stir in sour cream, mustard and Worcestershire sauce. Fold in 1/4 cup of the Parmesan cheese. Remove from heat.
Meanwhile, cook pasta according to package directions. Drain, reserving 1/3 cup cooking liquid.
Toss together sauce, pasta and reserved cooking liquid until well coated. Transfer to greased 13- x 9-inch baking dish. Scatter Gruyère cheese over top. Top with baguette slices. Melt remaining butter; drizzle over top. Sprinkle with remaining Parmesan cheese.
Bake for about 15 minutes or until golden and heated through. Sprinkle with parsley before serving.

Garnish casserole with fresh chives if preferred. For a heartier casserole, add leftover cooked roast beef or chicken.