Reminiscent of French Onion Soup, this Golden Onion Casserole with Thyme and Toasted Bread Rounds is rich with caramelized onions in a creamy sauce topped with toasted bread rounds. Absolutely delicious!
When I was approached by Swanson® to work with them again this year as a Brand Ambassador, I was delighted to have the opportunity a second year in a row. With their newest offerings that include Organic Chicken and Beef Broths and Stocks they’re able to satisfy both my own and my friends demands for more organic foods with a brand I already know and trust. Win-win right? I loved this Golden Onion Casserole with Thyme and Toasted Bread Rounds so much I’m sharing it on the Food Network today too…be sure to check out the other recipes from friends at the bottom of the post.
I was asked to highlight a unique way to add a twist to a Thanksgiving classic that family and friends will love. Last year I updated a dish for Thanksgiving and it was a tossup between two I wanted to feature. I ended up sharing these Baked Mushrooms in a Parmesan Cream Sauce but was sad I had to choose so this year was simple. I’ve taken another old recipe and made a few twists and the results in this Golden Onion Casserole with Thyme and Toasted Bread Rounds were stellar.
My only problem was a simple one. I couldn’t find my recipe! I haven’t made this since a move and I have books and notes and recipes everywhere but no luck. No problem, I thought for sure I had a version on my site from ‘the olden days’ when I would just post a recipe and nothing more. No photos, no story, just a recipe.
My blog started in 1995 as a way to simply categorize and share with friends and relatives so I still have some of those simple recipes onboard. But no…it wasn’t there. Then I had a moment of clarity and remembered ‘The Wayback Machine.’ Have you ever been there? It’s an archive of websites and I knew my site was there and this page from May of 2005 saved the day!
Now that I had found the original it was time to update it a bit. I’ve modified several things; substituting Swanson® Certified Organic Chicken Broth in lieu of the boullion granules and half of the milk, using white instead of red wine, adding fresh thyme (my herbs are still thriving in Denver’s warm weather!), and using a blend of Italian cheeses instead of Gruyere or Swiss because it’s what I had on hand but you can use any of those choices. I also changed the recipe up a bit for convenience using one pan for everything and eliminating one pot for cleanup. And it was perfect. Don’t tell but I had some for breakfast. English Muffins will never measure up again!
I put the recipe together the night before I took photos as I had run out of enough daylight and I’m glad it worked out that way as I want to recommend that for holiday preparations. I baked it for 8 minutes just to remove the chill; then topped it with the buttered bread rounds and completed the standard baking time. Making and preparing the meal in one pot that can do the work both on the stove-top and in the oven was key to making this an easy recipe to prepare. I was INCREDIBLY fortunate that my friends at Swanson® gifted me with this beautiful signature blue pan from Le Creuset; it could not have been more perfect. Functional both in preparation and after, it’s amazing how warm food stays with the lid on top…not that this dish will be around for long. Think French Onion Soup but in casserole form. To die for. Not kidding.
I know we all have important holiday traditions and that preparing and serving some standard recipes are important. Still, if you’re like me and like to add something new once in awhile, this would be a great one to make an appearance. I can promise you that your family and/or guests will love it so much that they will want it to appear every year just like mine do. And then of course if there are any leftovers…you sure have a great breakfast treat; I know this for a fact. 🙂
‘Golden Onion Casserole with Thyme and Toasted Bread Rounds’
Golden Onion Casserole with Thyme and Toasted Bread Rounds
1 hr 10 mins
- 6 medium onions, sliced (peel and halve them and use your food processor...piece of cake!)
- 1/2 cup (8 Tbsp) butter (divided)
- 2 tsp fresh thyme, chopped
- 1/4 cup all purpose flour
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 cup milk
- 1 cup Swanson® Certified Organic Chicken Broth (For vegetarian use vegetable broth)
- 1/4 cup white wine
For the Topping
- 3/4 pound Italian Style Cheese, (or use Gruyere or Swiss cheese), shredded
- 1 French bread baguette, sliced into 1/2-inch rounds
- 1/4 cup (4 Tbsp) butter, melted
- Fresh thyme leaves (optional)
- In large oven proof skillet, sauté onions in 1/4 cup butter over medium heat, stirring frequently until onions are transparent, about 15 minutes.
- Add thyme and continue cooking until the moisture has evaporated and onions turn a light brown color. Remove the onions from the pan into a bowl and set aside.
- In the same skillet over low heat, melt remaining 4 Tbsp. butter. Whisk in flour and stir for 2 minutes. Add salt, pepper, milk and Swanson Chicken Broth, stirring constantly until thickened.
- Stir in white wine and combine well.
- Add onions back to the skillet and stir to combine the mixture well.
- Sprinkle the top with shredded cheese.
- Dip one side of bread slices in the 4 Tbsp. of melted butter. Place slices, buttered side up, over sauce, covering sauce completely. Bake at 350 degrees for 30 minutes or until bread is browned.
- Garnish servings with fresh thyme leaves if desired.
To Prepare in advance:
Prepare according to the recipe up to adding the shredded cheese on top and refrigerate until the next day. Remove from the refrigerator and put into a pre-heated 350 degree oven for 8 minutes.
Remove from the oven, top with the buttered bread slices and return to the oven for 30 more minutes.
Serve and garnish with thyme if desired.
This post is sponsored by Swanson® however all commentary is my own.