French Onion Casserole

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  • 4 medium onions, sliced
  • 2 tablespoons flour
  • 1/4 liquid of choice
  • 2 tablespoons butter, melted
  • 2 tablespoons grated Parmesan cheese
  • 3 tablespoons butter
  • 1 cup beef bouillon
  • 1 1/2 s croutons
  • 1/2 Swiss cheese, shredded
  • dash pepper


Advance preparation: Cook onions in butter until tender. Blend in flour and pepper. Add bouillon and liquid; cook and stir until thickened and bubbly. Turn into 1-quart casserole, cover and chill. Toss croutons with melted butter. Before serving, bake casserole, covered, at 350° 30 minutes. Sprinkle with croutons and cheese. Bake uncovered, 5 to 10 minutes more.
Jean Martin
Wooster, Ohio
From the Farm and Dairy
Made in USA Cookbook, 2002
(still available)

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