French Onion Casserole

This is a good recipe that has the potential to be even better if you put in a little more effort. To make it over-the-top-AWESOME I caramelized the onions instead of just softening them. This intensified the "french onion soup" flavour and made it fantastic. (to caramelize, saute in the pan until deep brown... at least 15 mins, adding in some broth if the pan gets too dry) Then, in place of croutons, I suggest using sliced toasted baguette laid on top of the onion mix in the casserole dish, and topped with the cheese-- again, to replicate a more authentic "french onion" style. :) <br/><br/>These very minor tweaks turn this good recipe into a GREAT one. If I was in a rush though, I wouldn't dismiss making this as is because it is good as written here, too.

This is delicious!!!! I made this as written, except for making 1/4 of the recipe to serve one. I made this up earlier in the day, and then just reheated in the oven with the baked potato while grilling the steak. I loved the flavor the onions obtained with the beef bouillon and sherry as well as the butter, then add the nice crunchy croutons and cheese. The only thing I would change maybe next time, would be to crush the croutons. You can't go wrong with this one. Congrats on your football pool win!!!!

I totally disagree with grumblebee. I think caramelzing the onion makes them tasteless. I had another recipe with the same name that used that method. They also used more broth. The recipe was terrible. (But the picture looked good). This recipe "as is" is great.

I love French onion soup, so I had to make this. It's wonderful! I coarsley crushed the croutons and used the optional parmesan cheese..... probably more than 3 tablespoons. The broiled cheese is terrific! Thanx for sharing.