French Onion Soup Casserole
October 5, 2012 Leave a comment
Dinner tonight! I modified this recipe and ignored the whole “this is a Thanksgiving side dish” bit.
Vegetarian French Onion Soup Casserole
1/2 loaf of bread, cut into cubes
1/4 c olive oil, divided
the biggest Spanish onion you can find, sliced thin
2 T butter
1 t salt
1 can condensed cream of celery soup
2/3 c milk
6 slices each of swiss and provolone cheeses
1/2 c mozzarella cheese
Preheat oven to 425F. Toss bread cubes with 2 T olive oil and toast at 425F for 15 minutes, stopping to stir every 7 minutes or so. In a large skillet, melt 2 T olive oil and 2 T butter. Sautee oinion, sprinkled with salt, until nicely browned, stirring frequently to avoid burning, but still, be patient because it’s a lot of onion to brown, and onion doesn’t like to be crowded. Give it time. Anyway. Once your onion is browned, stir in soup, milk, toasted bread cubes, and sliced cheeses and pour into a slow cooker. Heat on low for 2 hours, then top with mozzarella. Leave slow cooker on your lowest setting for about an hour before serving.