Homefed Friday: Island French Onion Soup Casserole

Homefed Friday: Island French Onion Soup Casserole

As the weather gets cooler, the dishes get warmer. There’s nothing cozier than a bowl of French onion soup, and there’s nothing more comforting than a casserole. Why not combine the two? This French onion soup casserole is the perfect excuse to stay in this weekend and enjoy a home-cooked meal! Serve it with a fall salad, such as this delicious Autumn Harvest Honeycrisp Apple and Feta Salad from Half-Baked Harvest.  

If you're a visual learner, here's a TikTok to follow along with. Cheers! 


  • ¼ cup unsalted butter 
  • 5 medium Vidalia onions, thinly sliced (about 3 lb.) 
  • 2 teaspoons kosher salt 
  • ½ teaspoon black pepper 
  • 4 thyme sprigs 
  • 2 flat-leaf parsley sprigs 
  • 2 bay leaves 
  • 2 baguettes, sliced 
  • ¼ cup all-purpose flour 
  • 3 cups beef broth 
  • ½ can of Island Coastal Lager  
  • 1/3 cup sherry 
  • 8 ounces Gruyère cheese, shredded (about 2 cups) 
  • 1 teaspoon fresh thyme leaves  


Melt butter in a Dutch oven over medium-low; add onions, salt, pepper, thyme and bay leaves; cook, stirring often, until onions are golden brown, about 1 hour. Do not undercook the onions. 

Preheat oven to 350°F. Arrange baguette slices in a single layer on a baking sheet. Bake in oven until lightly toasted, about 10 minutes; flip halfway through.  

Remove and discard thyme and bay leaves from onion mixture. Add flour, and cook, stirring constantly, about 2 minutes. Add broth, beer and sherry; bring to a boil over high. Stir constantly, until slightly thickened, 2-3 minutes. 

Layer half of the toasted baguette slices in a 13- x 9-inch baking dish. Spoon onion mixture evenly over bread. Top evenly with remaining baguette slices. Sprinkle with cheese, cover with aluminum foil and bake for 30 minutes @350°F. Remove foil, set oven to broil and bake until cheese is bubbly, about 3 minutes. Sprinkle with thyme leaves and serve with an Autumn Harvest Honeycrisp Apple and Feta Salad.