French Onion Soup Casserole Recipe 455

Steps:

• Melt the butter and oil in a large Dutch oven or pot over medium heat. Add half the onions and celery, 1/2 teaspoon salt and a few grinds of pepper. Top with the remaining onions and celery, 1/2 teaspoon salt, a few grinds of pepper, the bay leaves and the thyme sprigs. Cook, uncovered and stirring occasionally, until all the liquid evaporates and the onions are very soft and golden brown, 45 minutes to 1 hour. (If the onions are soft but could be more golden, increase the heat slightly for a few minutes toward the end of cooking.)
• Add the flour, and stir until completely absorbed, about 1 minute. Add the broth and wine, and simmer until almost completely evaporated, about 2 minutes. Remove from the heat, and let cool for a few minutes. Remove the bay leaves and thyme stems. (The onions can be made, cooled and refrigerated up to 2 days ahead.)
• Meanwhile, preheat the oven to 350 degrees F. Bake the baguette slices on a baking sheet until they're slightly toasted but not golden, 2 to 3 minutes per side. Let cool.
• Shingle and slightly overlap half the bread slices in a 3-quart flameproof baking dish. Top with the onion mixture in 1 layer. Shingle, overlapping, with the remaining bread. Sprinkle the Gruyere over the top. Cover with foil, and bake until the onion mixture is hot and the cheese is melted, about 40 minutes. Remove the foil, switch the oven from bake to broil and broil until the top is golden in spots. Sprinkle the thyme leaves over the top. Serve hot.

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Heat 3 tablespoons of butter in a pot over medium-high heat. Cook onions in the hot butter until tender, 5 to 7 minutes. Blend in flour and pepper. Add broth and sherry; cook and stir until thickened and bubbly. Pour into a 1-quart casserole dish.
• Melt remaining 2 tablespoons butter and toss with croutons. Spoon over onion mixture. Sprinkle with Swiss and Parmesan cheeses.
• Place under the preheated broiler just until cheeses melt, about 5 minutes. Serve immediately.

Steps:

• In a large pot, melt 2 tablespoons of the butter over medium heat. Add the oil and onions and toss well to coat the onions. Season with salt and pepper, add the bay leaf, and continue to cook, stirring occasionally, until the onions soften, 5 to 7 minutes.
• Reduce the heat to medium low and continue to cook, uncovered, stirring occasionally, until the onions begin to caramelize, 25 to 30 minutes longer.
• While the onions cook, make the bechamel sauce: Melt 2 tablespoons of the remaining butter in a small saucepan over medium heat. Add the flour and whisk to combine. Whisk in the milk and bring to a simmer, whisking. When the sauce thickens, stir in the Parmesan and nutmeg. Season with salt and pepper. Set aside.
• Preheat the oven to 400 degrees F. Grease a 9-by-13-inch baking dish with the remaining 1 tablespoon butter.
• When the onions begin to caramelize, stir in the balsamic and Worcestershire and cook for 1 to 2 minutes more. Add the broth and thyme and bring to a simmer over medium heat. Remove and discard the bay leaf.
• Transfer the onion mixture to the prepared dish. Arrange the baguette slices on top, then spoon a little bechamel sauce over each piece of bread. Top with the mozzarella. Bake until the cheese is melted and begins to brown and the filling is bubbling, 35 to 40 minutes.
• Let cool for 5 to 10 minutes. Sprinkle with chives and serve.