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French Onion Soup Casserole

Our Super Dips take on a classic, French Onion Soup. This easy crowd pleaser will be a favourite at any family gathering. Featuring Super Dips Supreme Onion & Maple Garlic Dip Blends.


French Onion Soup Casserole

Recipe by Arlene Oosterhoff



1/4 cup unsalted butter

3 lbs Vidalia onions, thinly sliced (about 5 medium)

2 tbsp. Supreme Onion Super Dips Blend

1 tsp. Maple Garlic Super Dips Blend

1/2 teaspoon black pepper

3 sprigs thyme

2 bay leaves

1 baguette, thinly sliced

1/3 cup all-purpose flour

3 cups low sodium beef broth*

1/2 cup sherry (Optional – if omitted, increase broth to 3 1/2c)

2 cups Gruyere cheese, grated


*You can substitute Campbell’s Beef Broth with Red Wine



  1. Preheat oven to 350°F.
  2. Melt butter in a large Dutch oven or heavy-bottomed pot over medium-low heat. Once melted, add onions, Supreme Onion blend, Maple Garlic blend, pepper, thyme, and bay leaves. Stirring frequently, cook until the onions are golden brown, about 40-50 minutes.
  3. Arrange baguette slices on a baking sheet and bake until lightly toasted, 10-12 minutes. Remove from oven and set aside.
  4. Remove the sprigs and bay leaves from the onion mixture.
  5. Sprinkle in the flour and stir for 2 minutes. Add in broth and sherry and bring to a boil. Continue stirring until slightly thickened, about 5 minutes.
  6. Layer half of the baguette slices in a 9x13-inch baking dish. Spoon onion mixture over the top. Top with remaining baguette slices and sprinkle with cheese.
  7. Cover the dish tightly with foil and bake for 30 minutes.
  8. Remove foil, and broil on high until cheese is golden brown and bubbly, 3-5 minutes.

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