French Onion Soup Casserole
With caramelized onions, baguette rounds and rich Gruyère cheese, this creamy casserole delivers exceptional flavor.
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
Directions
- 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.
![No Yolks - Bottom - Light Tan Wave [Desktop]](https://www.noyolks.com/staging/wp-content/uploads/2026/03/No-Yolks-Bottom-Light-Tan-Wave-Desktop.svg "No Yolks - Bottom - Light Tan Wave [Desktop]")
