French Onion Casserole

French Onion Casserole

• 1 stick of butter

• 2-3 sprig thyme

• 5-6 cloves garlic

• 8 medium onions, thinly sliced (vidalia preferred)

• ¼ cup brown sugar

• Couple grinds black pepper

• 1 teaspoon salt

• 2 cups broth

• 3 tbsp brandy or bourbon- to your preference

• 1/2 cup sour cream

• 2 tablespoon cornstarch

• 1 baguette sliced into ¼ inch slices

• 4 oz shredded gruyere

• 2 oz shredded pecorino romano

• 2 oz shredded mozzarella (or just replace all cheese with mozzarella if you prefer)

• Parsley to top

Instructions:

In a 9x13 casserole dish add the butter, thyme, garlic, sliced onions,brown sugar, salt and pepper. Cover with foil or a lid left slightly ajar. Place in the oven heated to 400F for an hour.

Stir your onions and place back into the oven for another hour with the foil or lid slightly ajar.

Remove from the oven and if the onions are not brown enough place it back into the oven for another ½ hour.

Remove from the oven and take out the thyme twigs.

Mix the broth, brandy or bourbon, and sour cream together in a bowl. Pour a little bit into a bowl with the cornstarch and create a slurry. Pour that all into the casserole dish with the onions and give a good mix. Place it back into the oven, covered with foil or a lid for about 15- 20 minutes or until the broth has thickened enough to coat the back of a spoon.

In the meantime, spray the baguette slices with oil spray and toast both sides for about 5 minutes per side in the oven.

Top your casserole with the toasted bread slices and cover with your cheese mixture.

Place it back into the oven to 5-8 minutes uncovered or until the cheese is melted and bubbling.

Top with salt, pepper and parsley leaves and serve.