French Onion Soup Casserole

Dinner tonight! I modified this recipe and ignored the whole “this is a Thanksgiving side dish” bit.

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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.

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About Erin McCole Cupp
Erin McCole Cupp is a wife, mother, and lay Dominican who lives with her family of vertebrates somewhere out in the middle of Nowhere, Pennsylvania. Her short writing has appeared in Canticle Magazine, The Catholic Standard and Times, Parents, The Philadelphia City Paper, The White Shoe Irregular, Outer Darkness Magazine, and the newsletter of her children’s playgroup. She is a contributor to CatholicMom.com and has been a guest blogger for the Catholic Writers Guild. Her other professional experiences include acting, costuming, youth ministry, international scholar advising, and waiting tables. When Erin is not writing, cooking or parenting, she can be found reading, singing a bit too loudly, sewing for people she loves, gardening in spite of herself, or dragging loved ones to visitors centers at tourist spots around the country. Find out more about her novels and other projects at erinmccolecupp.com .

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