Recipe: French Onion Casserole (topped with French bread slices, make ahead)

FRENCH ONION CASSEROLE

3 Vidalia onions or onions of your choice
2 tbsp. margarine or butter
1 (8 oz.) pkg. sliced fresh mushrooms
2 cups shredded Swiss cheese, divided
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 (5 oz.) can evaporated milk (2/3 cup)
2 tsp. soy sauce
6 (1/2-inch thick) slices French bread (like Pepperidge Farm Twin French loaves, it's about a 2 to 2 1/2-inch diameter loaf)
1/4 cup chopped fresh parsley

Peel and slice onions into about 1/4-inch slices. Cut those slices into quarters.

In large skillet, melt margarine or butter and saute onions and mushrooms until tender.

Using a slotted spoon remove onions and mushrooms to lightly greased 7x11-inch casserole dish. Top with half of the Swiss cheese.

In small bowl, combine (undiluted) cream of mushroom soup, milk and soy sauce. Whisk together until smooth. Pour soup mixture over cheese. Spread evenly over the top. Top casserole with French bread slices.

Mix chopped fresh parsley and remaining cheese together and spread over top of casserole. Refrigerate 4 to 8 hours.

WHEN READY TO COOK:
Bring to room temperature. Preheat oven to 375 degrees F.

Bake, covered with foil in preheated 375 degree F oven for 30 minutes. Uncover and continue baking an additional 15-20 minutes or until top is nicely browned. Watch to prevent over-browning.

Makes 6 servings
Source: Baton Rouge Advocate, September 9, 2010