Casserole dish with a vintage fork scooping out some French Onion Soup Casserole.

One night I was craving French onion soup, but wasn’t in the mood for soup.  (Don’t ask.  I have issues.)  So, I decided to take the flavors and turn it into a casserole.  It’s going to give you all the right vibes.  I usually serve this alongside a salad and/or with roasted chicken thighs.

French Onion Soup Casserole

Prep Time: 15 minutes
Cook Time: 55 minutes
Servings: 6


  • 5 large yellow onions, julienned
  • 8 tablespoons 1 stick unsalted butter
  • ¼ cup extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • ¼ cup white wine
  • 2 tablespoon all-purpose flour
  • ¾ cup beef broth
  • 3 sprigs of thyme, leaves removed
  • 2 cups garlic croutons
  • 1 8-ounce package sliced swiss cheese


  • In a large, high-sided skillet, melt the butter over medium heat.
  • Add the olive oil, onions and a couple generous pinches of salt and cook, stirring often, over medium heat until the onions are amber in color, about 40 minutes. If the onions are beginning to stick to the skillet, you can add a splash of water, as needed.
  • Season with salt and pepper, to taste.
  • Sprinkle the flour over the onions and stir until it has been absorbed.
  • Add the white wine, and, with a wooden spoon, scrape any brown bits from the pan, and cook until the wine has been absorbed, about 1 minute.
  • Add the beef broth and thyme and cook until the sauce thickens, for 1 to 2 minutes; season with salt and pepper, to taste.
  • Meanwhile, preheat the broiler.
  • Transfer the onions to a 7″x11″ casserole dish and level them out with the back of a spoon.
  • Sprinkle the croutons evenly over the onions and layer the cheese over the croutons, covering the entire top.
  • Broil until the cheese melts and starts to crisp, about 3 minutes; serve immediately.
Course: Side Dish
Author: Anthony Michael Contrino