French onion soup casserole

French onion soup casserole
French onion soup casserole

PREP TIME

66

minutes

TOTAL TIME

75

minutes

SERVINGS

--

servings

PREP TIME

66

minutes

TOTAL TIME

75

minutes

SERVINGS

--

servings

Ingredients

  • 5

    medium onions, thinly sliced

  • 2

    tbsp light butter

  • 1

    cup fat free beef broth

  • 1/2

    cup red wine

  • 3

    garlic cloves

  • 1/3

    loaf French baguette

  • 4

    thin slices Mozarella cheese

  • 1/4

    cup guyere cheese

  • 1

    tbsp Worcestershire sauce

  • 1

    tbsp balsamic vinegar

  • 1

    tsp paprika

  • 1

    tsp dried thyme

  • 1

    tsp salt

  • 1/2

    tsp black pepper

Directions

Set a large pot or Dutch oven medium high heat, melt butter and add in onions, garlic and salt. Cook, stirring frequently until onions become caramelized, about 30-40 minutes. (If onions start to stick to pan, just stir a tbsp or two of the broth as needed) Once onions are caramelized, add in the broth, wine, Worcestershire sauce, paprika, pepper and thyme. Simmer over medium heat for 20 minutes, stirring occasionally. Turn heat to low and add in vinegar and season with additional salt and pepper if desired. Cover and keep on low heat to stay hot while you prepare the bread. Preheat oven broiler. Slice 1/3 of a loaf of French baguette into about 12 slices. Spray a baking sheet with nonfat cooking spray, and mist both sides of baguette slices with extra virgin olive oil ,place slices evenly on baking sheet. Then place in oven for 3 minutes on each side, or until bread is well toasted on both sides. Remove bread from oven and set oven to 375 degrees. Pour onion mixture into an 8X8 casserole dish. Top evenly with bread slices and then cover evenly with Mozarella cheese slices and sprinkle Gruyere over the MOZZARELLA. Place casserole dish into oven and let bake until cheese is melted and bubbly and beginning to brown, about 10-15 minutes. Serve immediately. (If you want it more soupy add more broth before baking)

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