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 cup||butter, divided|
|2 large||onions, thinly sliced|
|2 Tbsp||fresh thyme, finely chopped|
|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.