**Update- the winner of the giveaway is Ashley from Baker by Nature. Congrats Ashley!!**
It’s December; it’s supposed to be cold and the perfect weather for a casserole, right? Well, yesterday in Virginia, it was shorts and t-shirt weather. Not the right day to make a casserole, but I was so excited for this recipe, I made it anyways!
I love french onion, so when I saw this recipe from LaaLoosh, I knew I should adapt it for my own kitchen! But be aware, it does take a while to make and does require your attention, but so worth it…yum!
My friend Emily made me a casserole carrier to take a casserole just like this one to a friend’s house for dinner, and I love it. It stylish and serves a great purpose. Here’s Austin showing off how well it works
It makes an amazing gift or something fun for you to have to transport those casseroles! So you want one right? Well, you’re in luck. We’ll be giving the lime green casserole carrier away (pictured below), made by the amazing Jessi, from Belle by Jessi.
For the giveaway:
To enter to win the beautiful casserole carrier from Belle by Jessi, leave a comment letting us know what your favorite casserole is!
For extra entries:
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The giveaway is open until Sunday, December 9 at 11:59 pm EST. The giveaway is only open to U.S. residents. Be sure a valid email address is included with your comment(s). Winner will be chosen randomly and announced on this post. We will email the winner and if the winner doesn’t respond in 48 hours, a new winner will be chosen. Good luck!
- 5 medium to large onions, thinly sliced
- 2 tbsp butter
- 2 cups fat free, low sodium beef broth
- 1 cup red wine
- 3 garlic cloves, minced
- 1 small loaf whole wheat baguette
- 5-6 slices light Swiss cheese
- 2 tbsp Worcestershire sauce
- 2 tbsp balsamic vinegar
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp salt
- 1 tsp black pepper
- Prep time: 40
- Cook time: 20 (in oven)
- Servings: 6
- Difficulty: easy
Set a large pot or Dutch oven medium high heat, melt butter and add in onions, garlic and salt. Cook, stirring frequently until onions become caramelized, about 20-30 minutes. If onions stick to pan, add tbsp or two of the broth as needed.
Once onions are caramelized, add in the broth, wine, vinegar, Worcestershire sauce, paprika, pepper and thyme. Simmer over medium heat for 20 minutes, stirring occasionally.
Meanwhile, preheat oven broiler. Slice baguette into about 16 slices.
Spray a baking sheet with cooking spray, and arrange baguette slices evenly on sheet. Lightly mist again with cooking spray. Place in oven for 3 minutes on each side, or until bread is well toasted on both sides.
Remove bread from oven and set it to bake on 375 degrees. Pour onion mixture into an 9x13 (or slightly smaller) casserole dish. Top evenly with bread slices and then cover evenly with Swiss cheese slices. Bake casserole until cheese is melted and bubbly and beginning to brown, about 10-15 minutes.