Serves: 9
Total Calories: 324
Place bread slices on a cookie sheet and bake at 250° for about 40 minutes. While the bread is baking, heat oil in a frying pan and sauté onions until they are limp. Remove bread slices from oven; increase temperature to 350°.
In a 3- to 4-quart casserole, layer half the toasted bread slices; top with half the onions, then half the Swiss cheese. Repeat layers.
In a separate pan, mix consommé and water and heat to boiling on the stove. Gently pour hot consommé over layers in casserole. Bake casserole, uncovered, at 350° for 30 minutes.
Note: The soup puffs up as it bakes, so do not fill casserole too full. Leave at least 2 inches between soup and top of casserole.
This Onion Soup Basquaise recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.
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