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French Onion Casserole

French Onion Casserole

All the best parts of French Onion Soup in an easy to make casserole! Cheesy, gooey, oniony and bread, glorious bread make this casserole a family favorite.

A potluck dish worth taking!

Perhaps you’re thinking I’ve gone a little off the deep end, French Onion Soup, Rustic Caramelized Onion, Cheese and Wine Tart and now French Onion Casserole. But really this is like French Onion Soup you can take and share. It has all the delicious qualities of French Onion Soup made into a casserole dish that you can take to potlucks or office parties.

Yield: 4 servings

French Onion Casserole

French Onion Casserole Recipe

French Onion Soup Casserole, a tried and true potluck pleaser!

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes


  • 1/4 cup of butter
  • 2 large onions, I used a red and a yellow onion
  • 1 loaf of French bread
  • 3 celery ribs, sliced thinly
  • 1 Tablespoon flour
  • 1 quart organic beef broth
  • 1/4 cup coffee, optional
  • 3 cups of shredded Swiss Cheese
  • 1/4 cup crispy onions


  1. melt the butter in a heavy duty pot about 2 quarts in size
  2. slice off the tops and bottoms of the onion, cut in half and then in slices
  3. add to the butter stir to cover, reduce heat and cook for 45 minutes, stirring every 15 minutes or so
  4. while the onions are caramelizing slice the entire loaf of bread into 1-2 inch cubes and set aside
  5. after 30 minutes add the sliced celery and cook for the last 15 minutes with the onions
  6. after 45 minutes add flour and cook for five minutes
  7. preheat the oven to 350 degrees
  8. stir in the beef broth and the coffee, if using, and cook for 10 minutes on medium
  9. pour the soup into a 9X13 baking dish
  10. top with all the bread chunks press down into the soup to make them all fit
  11. cover with the shredded Swiss cheese and the crispy onions
  12. bake for 15 minutes or until the top is crispy and browned
  13. serve on plates or in bowls, it's thicker than soup, really a casserole with gooey bread and cheesy topside

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laura sampson

About Laura

Laura is on a mission to teach modern family oriented women how to make old-fashioned foods new again. A wife and mom of 3 boys, Laura understands the struggles of trying to serve a home-cooked meal each night. She provides recipes and cooking hacks for busy moms to create dishes they may think take more time or skill than they have to make. Read more...

18 thoughts on “French Onion Casserole”

  1. What a great way to make French onion soup for a crowd, plus it avoids all the last minute preparation part of French onion soup as well. And don't worry about posting lots of onion recipes – they are wonderful! Thank you for hosting and have a lovely week 🙂

  2. we love French onion soup!!! I linked up an awesome recipe for Chocolate Covered Matzoh. Whether you're Jewish or not, you'll love this!

  3. Ack, sorry, I messed up my link submission. I posted a gluten free version of German spaetzle, a type of egg noodle, along with sauteed collard greens. Sorry about the mix up! Thanks for hosting, and I might have to try and make that onion casserole in a gluten free version!

  4. This was a really bad casserole. I would not describe the bread as gooey. More like soggy. I love French Onion Soup so I thought I would love this. Are you sure those are all the right ingredients? Because I followed it to the letter.

    • I'm sorry to hear that you didn't enjoy the casserole–it's always been a hit in our family and at potlucks and I get many requests for the recipe. Again sorry you didn't care for it.

    • Gosh I'm sorry to hear that–I always encourage readers to take my recipe and make it theirs-use what cheese you like, adjust flavors and the like because we're not all the same and we certainly don't all like the same things. Cheers!

  5. Thanks for responding because I really want to know if somebody, other than the author tried it. All these comments just say it "looks" good. But nobody says they have tried it. I would love to try it again. Why are some of these people using your blog to advertise their stuff. Can't they get their own website. Maybe this is the way you want it. Forgive me for being blunt.

    • Hey lap39… When reading the reviews I responded the same as you. I have just made this recipe. I tried to follow it verbatim however I really have a hard time restraining myself from tweaking recipes to my personal preference. The first thing I did a little differently was used a couple days old, crusty, artisan breads (3 cheese asiago and sourdough). I cubed them like the recipe calls for but then I toasted them in my cast iron skillet in 2 batches (you could probably spread them out on a cookie tray and pop in the oven to toast them up). In addition to the 1/4 cup coffee I added a 1/4 cup sherry cooking wine as well. When assembling the dish I did not push the croutons down into the soup because I prefer a crunch element in french onion soup so I lightly sprinkled them on top. I did not have shredded swiss cheese (and even if I did I doubt I'd use it…too stringy when melted.) I used sliced provolone cheese (about 10 slices…what I had left in a package…) I stacked them up and sliced them into 1/4 inch strips and sprinkled those over the croutons. Everything else I followed to the recipe.
      In the end…The onions and celery were not caramelized/cooked enough. In the future I would cook them longer than the recipe calls (or maybe I did not have them on a high enough temperature?). I would omit the crispy onions-personal preference. The flavor of the soup was wonderful (I'm glad I added the sherry. I was dubious about the coffee, but it really works!) I believe this recipe is a great base for creating an easier, less messy way to enjoy french onion soup 🙂 But if I made it again I would set aside the croutons from the baking process and just put a layer of cheese on top, broil it in the oven, put croutons in individual serving bowls then spoon the soup and cheese on top of the each bowl of croutons when ready to serve..

    • I'm glad to hear you tried the recipe and did what I always try to emphasize–take the recipe idea and make it yours! I love the addition of the sherry, sounds like a perfect compliment to the soup! And as far as the provolone goes GOOD CALL. I have a provolone hater in my house, how can that even be, but if I didn't I'd definitely try it with provolone. I am surprised that the onions and celery were not cooked enough in 45 minutes, I wonder if your heat was a little low? Cheers!

  6. This looks good. Sometimes people think meatless means flavorless but it's exactly the opposite. There's lots of flavor in the ingredients that you have used here. The combination should be delicious. Thanks for sharing your recipe.

  7. I adore French Onion Soup, and this looks magnificent. I think I will give it a spin here in my kitchen, and if it proves to be as wonderful as it looks, it will be served on Thanksgiving for all the Foodies in the family!


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