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.


12 oz.No Yolks® Broad
1/3 cupbutter, divided
2 largeonions, thinly sliced
2 Tbspfresh thyme, finely chopped
1/2 tspsalt
1/2 tsppepper
4 tspall-purpose flour
1 cupsodium-reduced beef broth
8 ozplain brick-style cream cheese, cut into cubes
1 cupsour cream
2 tbspDijon mustard
1 TbspWorcestershire sauce
1/2 cupParmesan cheese, grated and divided
2 cupsGruyère cheese, shredded
16baguette rounds, cut into ½-inch thick rounds
2 Tbspfresh parsley, finely chopped


  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile, cook pasta according to package directions. Drain, reserving 1/3 cup cooking liquid.
  5. 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.
  6. 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.